479. Mombasa Mix

January 31, 2015mayurisjikoni
Blog post

A filling satisfying snack

   Packing is all done, finally cleared out the fridge and after breakfast we will be leaving for the airport. Really excited. There’s much talk about the new terminal at the Chhatrapati Shivaji International Airport.Also will get to pass through the new terminal at the Jomo Kenyatta Airport after it got burnt and is now renovated.Who wouldn’t be excited to go to India? I know of many Indians born and brought up in Kenya who really don’t have such a strong feeling for India. There are times when the crowds and noise get to me. However after a good night’s sleep, that is all over and I am ready for another exciting adventure. Shopping, eating out, movies, spending time with family and getting pampered.
  As I had mentioned before, the cuisine in the coastal region of Kenya has a strong Indian, Arabic and local influence. One such dish is Mombasa Mix. People coming from upcountry don’t want to leave Mombasa without having the famous egg kima chappatis, kachri bateta, mamri, vati dal bhajias, mogo crisps, roasted mogo and Mombasa mix. You will not find these dishes at fancy restaurants or hotels, but on the roadsides in the evening and small basic restaurants. Coconut gravy, chickpeas, bhajias, chutney and chevdo are the main ingredients for this dish. Kenyan chevdo is quite different from the chevdo or chivda available in India. Kenyan chevdo has potato crisps (chips) along with chickpea dal (chana dal), green grams (moong), flattened rice along with spices.

Its not difficult to make. Its a nice filling dish to serve at a kitty party, kids gathering or as a meal on a lazy Sunday.



10 -12 servings
For the gravy:
2 cups of cooked brown chickpeas (brown chana)
2 -3 medium potatoes boiled, peeled
½ cup raw peeled and grated mango
½ cup thick coconut cream or 1 cup thick coconut milk
1 tbsp garlic paste
1-2 tsp red chilli powder
4 cups water
¼ tsp turmeric powder (haldi)
1 -1½ tsp salt
1 tbsp oil
For the chutney :
1 small raw mango, peeled and grated
1 cup grated fresh coconut
½ tsp salt
1 cup water
3 – 4 green chillis
For the vatidar  bhajia :
1 cup chora dal (split cowpea lentils)
½ cup moong dal with skin (split green grams) or chana dal (split chickpea)
1 cup chopped fresh fenugreek (methi) or amaranth leaves (terere bhaji)
½ cup grated raw mango
1 tsp cumin seeds (jeera)
1 tsp salt
1 tsp ginger paste
1 tsp green chilli paste or 2 chillis finely chopped
½ cup finely chopped onion

Oil for frying
3 – 4 cups chevo/chivda
Preparation of the bhajias :
  1. Soak the dals separately overnight or for 8 hours.
  2. Wash the dals and drain out the water.
  3. Grind the dals coarsely  in a food processor.
  4. Add the rest of the ingredients to the dal mixture. Mix well.
  5. If the mixture appears too dry, add about 2- 3 tbsps of water. Usually its not required.
  6. Heat oil in a deep pan or wok over medium heat.
  7.  Drop a small piece of batter in the oil. If it comes up immediately, the oil is ready.
  8. Take a tablespoon of batter and using your fingers pat it into a round flattish shape. Drop into the hot oil. Repeat till you have about 6 to 8 bhajias in the oil. Lower the heat and start turning the bhajias, starting with the one you dropped in first.
  9. Fry till they are crispy and golden brown. Remove and put on a kitchen towel or colander to drain out the excess oil.
  10. Before frying the next batch, make sure the oil is hot.
Preparation of the gravy :
  1. If you are using dry chickpeas, you need 1 cup. Soak it overnight in warm water.
  2. Next day drain out the water and wash the chickpeas.
  3. Put the chickpeas in a pressure cooker. Add water till it just covers the chickpeas. Add 1 tsp salt. Close the lid and let it cook over medium heat for about 3 – 4 whistles. Alternately you can used canned chickpeas.
  4. Cut the boiled potatoes into chunks.
  5. Grind the grated mango into a paste.
  6. Heat oil in a deep pan over medium heat.
  7. Add the garlic paste and stir fry it for 30 seconds or so.
  8. Add the turmeric powder and chilli powder.
  9. Immediately add the cooked chickpeas.
  10. Add salt, potatoes, mango paste, coconut milk or cream and the water.
  11. Let the mixture simmer over medium heat for 10 minutes.
Preparation of the chutney :
  1. Put the grated raw mango, salt, coconut, water and green chillis into a blender jug.
  2. Liquidize the mixture.
  3. Take the chutney out into a serving bowl.
Final preparation :
  1. Spoon the hot chickpea gravy into a wide bowl.
  2. Add 2 – 3 bhajias to it.
  3. Add chutney and top it with chevdo.
  4. Serve.
Tips :
  • Adjust the chillis and other spices according to your taste.
  • I prefer to used the tinned coconut milk or cream for this recipe as it makes the gravy a bit thicker.
  • Mash a few potato pieces for a thick gravy.
  • Can also serve red chilli chutney with Mombasa Mix.
You may want to check out the following :




kachri bateta
cassava in coconut milk


  • beena stephen

    February 1, 2015 at 4:46 pm

    Wow new recipe to me , Looks yummy

  • remya sean

    February 4, 2015 at 9:28 am

  • Swathi Iyer

    February 4, 2015 at 6:22 pm

    You are right this is really delicious and filling one

  • Maha Gadde

    February 21, 2015 at 5:15 pm

    Thanks fr introducing new dish..

  • Herbs Spices and Tradition

    March 2, 2015 at 6:02 pm

    Very nice recipe, i will try soon. You enjoy your trip to India.

  • Anonymous

    March 7, 2015 at 8:20 pm

    Nice blog. ..good luck

  • Nana Mke

    August 30, 2016 at 11:24 am

    Where in Mombasa can I get fenugreek leaves?

  • Seema Doraiswamy Sriram

    November 28, 2018 at 2:15 am

    Wow, this looks so delicious. I love the way you have layered these up. It is such a beutiful mix of tastes and textures

    1. mayurisjikoni

      November 28, 2018 at 6:43 pm

      Thanks Seema, its our family favorite and a must if anyone visits Mombasa.


    August 7, 2019 at 11:05 am

    OMG! This is so delicious I want to make it immediately however will have to wait till the next mango season for the raw mango. I am sure the girls will go crazy over it.

    1. mayurisjikoni

      August 9, 2019 at 6:15 am

      Archana please try it, its such a delicious Mombasa style chaat. Am sure the girls will love it.

  • Renu Agrawal Dongre

    December 18, 2019 at 8:38 pm

    wow all the recipe names you mentioned here looks so much like Indian. I need to keep checking your blog for Kenyan recipes. This Mombasa mix looks like a perfect mix and a yummy complete food with different flavours and textures

    1. mayurisjikoni

      December 19, 2019 at 12:39 pm

      Renu thank you so much. Mombasa Mix is a very popular street food in Mombasa. Its an amalgamation of different cultures to create a delicious dish.

  • Jayashree T.Rao

    July 26, 2021 at 10:06 am

    I love chaats and would be happy to have this one too. Looks delicious and something which we will like.

    1. mayurisjikoni

      July 27, 2021 at 6:51 pm

      Thank you so much Jayashree.

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