Easy Garlic Viazi Karai With a Sweet Chilli Sauce
Easy Garlic Viazi Karai With a Sweet Chilli Sauce
This flavorful garlic-infused Viazi Karai recipe combines perfectly crispy fried potatoes with a tangy, spicy homemade sweet chili sauce. A great snack or side dish to share, this easy recipe will be a hit with family and friends!
Equipment
- Deep frying pan or wok
Ingredients
For the viazi karai
- About 10 large potatoes – peeled washed and cut into cub
- 1 cup all purpose flour
- 1/2 cup of cold water
- 10 cloves of garlic, minced
- Finely chopped coriander leaves
- 1 tbsp turmeric powder
- Salt to taste
Instructions
For the Viazi Karai:
- Prepare the Potatoes: Peel, wash, and cut the potatoes into cubes. Boil the potato cubes in salted water for about 8-10 minutes, or until slightly tender. Drain and set aside to cool.
- Make the Batter: In a large mixing bowl, whisk together the flour, cold water, minced garlic, turmeric powder, and a pinch of salt to form a smooth batter. The batter should have a consistency thick enough to coat the potatoes.
- Coat and Fry: Heat vegetable oil in a deep frying pan or wok over medium-high heat. Dip each boiled potato cube into the batter, ensuring it is evenly coated, and then carefully drop it into the hot oil. Fry until the potato cubes are golden brown and crispy on the outside, about 3-5 minutes. Remove and drain on paper towels.
For the Sweet Chilli Sauce:
- Prepare the Sauce Base: In a medium saucepan over medium heat, sauté the chopped onion in a bit of oil until softened and translucent, about 3-4 minutes.
- Add Flavor: Stir in the puréed tomatoes, coriander stems, sugar, paprika, cayenne pepper, and sundried tomato pesto. Let the sauce simmer for 5-10 minutes, allowing the flavors to blend and the sauce to thicken slightly. Taste and adjust seasoning as needed.
- Serve: Transfer the crispy Viazi Karai to a serving platter and drizzle with the sweet chili sauce, or serve the sauce on the side for dipping. Garnish with fresh coriander leaves.
Notes
- Customizations: You can swap the sundried tomato pesto with regular tomato paste or omit it if you prefer a simpler sauce.
- Frying Tips: Ensure the oil is hot enough before frying the potatoes to avoid them becoming soggy.
- Spice Level: Adjust the cayenne pepper or chili powder to suit your desired heat level.
- Storage: Store leftover sauce in an airtight container in the fridge for up to 3 days. Reheat before serving.
Nutrition
Calories: 410kcalCarbohydrates: 65gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 210mgPotassium: 920mgFiber: 7gSugar: 8gVitamin A: 500IUVitamin C: 24mgCalcium: 50mgIron: 2.5mg
Tried this recipe?Please consider Leaving a Review!
Responses