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East African Packed Potatoes

Crispy deep-fried potatoes stuffed with spicy chilli paste, coated in gram flour batter, and popular as a street snack in East African Indian cuisine.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Savoury Starters, snacks
Cuisine African, Indian
Servings 4

Ingredients
  

  • 4 potatoes (about 75 g each)
  • 1 cup chickpea flour (besan)
  • 1 tbsp all-purpose flour
  • 3/4 tsp salt
  • 3 tsp red chilli powder (or 2 tsp red chilli powder and 1 tsp paprika)
  • 1/4 tsp garlic paste
  • A pinch cumin powder
  • 2¼ tsp lime juice
  • Oil for deep frying
  • Water as needed

Instructions
 

Boil the potatoes:

  • Wash the potatoes and place them in a pot with generously salted water.
  • Boil until just cooked but still firm.
  • Do not overcook, as the potatoes should hold their shape.
  • Allow them to cool.

Prepare the spice paste:

  • In a bowl combine ¼ tsp salt, red chilli powder, paprika powder, garlic paste, cumin powder, and lime juice.
  • Mix well to form a thick, spreadable paste.

Prepare the potatoes:

  • Peel the cooled potatoes and cut them into halves or quarters depending on their size.

Stuff the potatoes:

  • Spread the prepared spicy paste on one piece of potato and cover it with another piece to make a stuffed potato.
  • Repeat for the remaining potatoes.

Prepare the batter:

  • In a bowl mix chickpea flour, all-purpose flour, and ½ tsp salt.
  • Gradually add water while whisking to make a smooth batter with a thick but pourable consistency.

Coat the potatoes:

  • Dip each stuffed potato into the batter, ensuring it is well coated.

Fry the potatoes:

  • Heat oil in a deep pan over medium-high heat.
  • Drop a small amount of batter into the oil; if it floats, the oil is ready.
  • Fry the battered potatoes in small batches.

Cook until golden:

  • Fry for about 30 seconds before turning them. Continue frying until they become golden and crispy.
  • Remove and drain on paper towels.

Notes

Pro Tips:
✔ Do not overboil potatoes; they should remain firm.
✔ Make the batter thick enough to coat the potatoes well.
✔ Fry in small batches to maintain oil temperature.
✔ Medium-high heat gives crispy and evenly cooked fritters.
✔ Best served hot with chutney or chilli sauce.
Keyword potato