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KACHRI BATETA/BABU KACHRI

mayurisjikoni
Kachri Bateta/ Kachri Babu is a tangy, lip smacking spicy potato stew served with a dry coconut mango chutney and topped with ganthia and crushed potato crisps or chips.
5 from 10 votes
Prep Time 10 mins
20 mins
Total Time 30 mins
Course Light Meal, Snack, Street Food
Cuisine Kenyan, Kiswahili
Servings 6 SERVINGS

Ingredients
  

FOR THE POTATO STEW:

  • 5-6 medium potatoes
  • 1 tbsp garlic paste
  • ¼ cup fresh fenugreek or coriander washed and chopped
  • ½ -1 tsp red chilli powder
  • 2 cups tomato puree
  • tsps salt
  • 4 cups water
  • ½ cup raw mango grated
  • 1 tbsp oil

FOR THE COCONUT MANGO CHUTNEY:

  • 2 cups fresh coconut finely grated
  • ½ cup raw mango finely grated
  • ½ - 1 tsp green chilli paste
  • ¼ tsp salt

TO SERVE:

  • 250 g thick sev/tikha ganthia
  • 500 g potato crisps or chips

Instructions
 

PREPARATION OF THE POTATO STEW:

  • Wash, peel and cut potatoes into chunks.
  • Take the grated mango for the stew and process it into a paste using a food processor or mortar and pestle.
  • Heat oil in a pan. Saute the garlic till it turns light pink.
  • Add the chilli powder and fenugreek. Stir fry for a few seconds.
  • Add the potatoes and salt. Mix.
  • Add  1 cup of water from the measured amount. Cover the pan and cook the potatoes over medium heat till they are done.
  • Mash some of the potatoes lightly. This helps to thicken the stew a bit. Don't mash them completely.
  • Add the 3 cups of water, tomato puree and raw mango paste.Mix well.
  • Cover the pan. Let the stew simmer over medium heat for about 10 to 15 minutes.
  • Adjust the taste of the curry according to your preference.

PREPARATION OF THE COCONUT MANGO CHUTNEY:

  • Mix all the ingredients in a bowl.

TO SERVE:

  • Spoon some of the stew into a deep dish. Add to it lightly crushed sev and crisps/chips. Add the chutney on top and serve immediately.

Notes

  • Great dish to prepare ahead for parties and as a tea time 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.
Keyword babu kachri recipe, kachri bateta recipe, Mombasa style kachri bateta