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Kachri Bateta

2013-02-21
kachri
    • Servings : 6
    • Prep Time : 0m
    • Cook Time : 0m
    • Ready In : 0m

    A very popular street food in Mombasa.

    Ingredients:

    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

    Method:

    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.
    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.

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    Recipe Comments

    1. posted by Lucas H on March 17, 2013

      forgot to mention I have 3 potatoes. Medium size.
      I know this is probably the easiest thing to do but I’m putting chicken in there for 45 min on 375. Need help calculating when to put them in there and how long…

    2. posted by Alina Elliott on March 18, 2013

      Having a fish fry tomorrow and just wondering how many pounds of potatoes I should chop for french fries. There are 31 people altogether – 20 adults. 6 kids in the 7 – 13 range and 6 kids 2 – 4 years old.
      Hey there. For everyone to know. We did 20 lbs. Could have gotten away with 15. Thanks all

    3. posted by Ray D on March 18, 2013

      im a 13 year old boy and i go to the gym and jog on a treadmill. i eat a medium potato and a medium chicken breast 2 hrs before i jog, as i was instructed. i don’t drink anything before jogging, and i dont drink anything while jogging. what can i do not to get cramps when im running so i’ll run longer?

    4. posted by Lucas H on March 21, 2013

      4 medium potatoes, peeled, cut in small cubes
      1 cups water
      1 teaspoon salt
      1/4 cup finely chopped onion
      3 tablespoons butter
      4 tablespoons all-purpose flour
      ground black pepper
      3 cups milk
      1 cup cubed cooked ham
      black beans
      pepper to taste
      a pinch of rosmary
      and a pinch of fresh basil.

      uhh i mixed that together in a slow cooker this morn do you think my mom will hate me haha.

      I cook all the time but never make soups.
      yeah 19 and live at home pretty sad.
      but do you guys think it will turn out okay???
      ahah it turned out realllyyy good everyone liked it. yay. haha thankss peoplesss.

    5. posted by mavis24 on March 21, 2013

      Just saw I don’t have enough rice or Asian noodles. I have lots of potatoes, and I do have pasta.

      Not just for tonight, but anytime in the future, do you have a potato recipe you serve with asian-style meats? Will you share it here?
      wow, sweet heather – those sound great!

    6. posted by tjpimpin on March 22, 2013

      I like potatoes and am always interested in new ways to cook them. Apparently they eat a lot of potatoes in North Korea. How do they make them?

    7. posted by Gamer959 on March 25, 2013

      I bought some baking potatoes and on the bag it says to cook for 2 hours!! This seems a little long to me?

      I have 4 medium sized potatoes in the oven, how long will they take? Surely not 2 hours?
      I should probably add that it is a fan oven set to 200°C.

    8. posted by RuMKilleR on March 28, 2013

      I’m on a budget and bought:

      10 lbs potatoes
      10 lbs onions
      10 lbs carrots
      2 butternut squash
      10 medium sweet potatoes

      I have lots of freezer space/freezer bags but some tips for keeping them from rotting out of the fridge/freezer would also be appreciated.

      Thanks!

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