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Hi Foodies!!! It’s been a LONG minute, a month to be exact. I have really missed you my dear foodies. I know I kind of abandoned you, I have never left you unattended for this long but life happened, I got too busy with work and stuff but I’m back now and I promise never to leaveyou without fresh ideas for this long again. Hope you still love me 🙂

So this recipe was inspired during my December/ New Year’s holiday in Lamu. During my stay there I’d have breakfast in this local restaurant that served us viazi karai with beef mishikaki (skewered meat) or with mbaazi (pigeon peas cooked in coconut milk) and it was DELICIOUS.

Viazi Karai

I had never had viazi karai before that and I just had to come home and try them. I asked them how they made them and they gave me the basic ingredients I added a few extras and this is what I ended up with. its pretty easy, sort of like making bhajias just that you use normal flour, mix it up with some spice and end up with a batter. dip the potatoes then shallow fry. How easy is that?? and the best part…you most  probably have all the ingredients in your pantry already, so no need to rush to the supermarket.


It’s a delicious snack or part of a main meal. Hope you will love it as much as I did. HAPPY COOKING!!

Viazi Karai (Panfried Potatoes)

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 4-6


  1. 10 medium sized potatoes, cut into circular shapes
  2. 2 teaspoons garlic powder
  3. 2 cups all purpose flour
  4. 1 cup of water
  5. small bunch of dhania (Coriander)
  6. chillies (As desired)
  7. pinch of tumeric.
  8. salt and pepper to taste
  9. oil for frying.


Put some water in a pot and add the garlic powder, boil potatoes till tender. Take care not to over cook.

Mix flour, dhania, chillies, turmeric, salt and pepper then add the water a little at a time to make a thick paste.

Dip potatoes in the batter and fry in hot oil till golden. Serve with Kachumbari or roast meat.



Written by David Mwakodi
  • Tried this recipe this morning. if you’ve not tried it,you’re missing something. I just loved it.

    • Wangeci Wandere

      thanx Pete, do spread the food love

  • Kenny

    In your instructions for the viazi, you have not mentioned the tumeric…I guess its under number 2.


    • Wangeci Wandere

      thanx, I have corrected that

  • Natacha

    Hi,i tried this recipe over the weekend and it was delicious but unfortunately most of the past was sticking on the sufuria when i was frying it what did i do wrong?

    • Wangeci Wandere

      either your batter was too thick or the sufuria was the problem. sufurias are not good for shallow frying. if you have a non stick pan use that instead next time

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