58. kachri bateta

May 20, 2012mayurisjikoni
Blog post

Street food from Mombasa

 Some years ago kachri bateta was a very popular street food in Mombasa. These days we hardly see any of them around in town or at Lighthouse with their little glass covered cart. Now we find sausages and chips in these carts. Whenever we came to Mombasa for a holiday and stayed at Manju aunty’s house in Old Town, kachri bateta was our tea time treat. Back then we were served this on layers of old newspaper. Loved the tangy and crispy dish. The vendors made the potato curry  pretty dry. A few weeks back I read in Coastweek that kachri bateta was also sold outside Naaz Cinema for moviegoers to have as a snack. Nowadays no kachri bateta and even Naaz Cinema is going to be demolished. 🙁 I make my own version of kachri bateta and it is quite popular with my friends and relatives, especially all those who do not live in Mombasa.

 

 

 

 

 

 

 

 

 

 

 

KACHRI BATETA
Yields 6 servings
 
For the curry:
5 medium potatoes, peeled and cut into chunks(approx. 4 cups of cubed potatoes)
3 tsps garlic paste
¼ cup chopped fresh fenugreek (methi) or coriander
½ -1 tsp red chilli powder
2 cups tomato puree
1½ tsps salt
3-3½ cups water
1 cup of water
½ cup grated raw mango, make into a paste using a food processor or liquidizer 
1 tbsp oil
 
For the chutney:
2 cups finely grated fresh coconut
½ cup grated raw mango
½ – 1 tsp chilli paste
¼ tsp salt
 
To serve:
250 g thick sev 
500g potato crisps or chips
 
Preparation of the curry:
  1. Heat oil in a pan. Saute the garlic till it turns light pink.
  2. Add the chilli powder and fenugreek. Stir fry for a minute.
  3. Add the potatoes and salt. Mix.
  4. Add  1 cup of water. Cover the pan and cook the potatoes till they are done.
  5. Mash some of the potatoes.This helps to thicken the gravy a bit.
  6. Add the 3 cups of water, tomato puree and raw mango paste.Mix well.
  7. Cover the pan. Let the curry simmer over medium heat for about 10 to 15 minutes.
  8. Adjust the taste of the curry according to your preference.
  9. Thick sev is made from chickpea flour. Its readily available in all Indian grocery stores or Indian sweet shops.
Preparation of the chutney:
Mix all the ingredients in a bowl.
 
To serve:
Spoon some of the curry into a deep dish. Add to it lightly crushed sev and crisps. Add the chutney on top and serve immediately.
 
Tips :
  • Great dish to prepare ahead for parties and as a snack.
  • Thick sev or ganthias or jadi sev is available readily in most indian shops or confectionery places.
  • Make sure the curry is not too salty if you are going to use ready salted crisps.
  • If you have any left over chutney, just grind it in a liquidizer or food processor with some fresh coriander, ginger , lemon juice and a bit of sugar to make a tasty chutney to use with other dishes.
  •  I usually grate raw mangoes when in season and store them in the freezer. 
  • The curry should be a bit watery as when crisps and sev are added, the mixture becomes slightly dry.
You may want to check out the following :
maru bhajia
This recipe was sent for the following event :
 

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