Platter of Kacholi with Chutney
(click to enlarge)

Kacholi - Potato Fritters


Tanzania   -   Kacholi
Makes:
Effort:
Sched:
DoAhead:  		 36 ea
***
50 min
Most		 These fritters are a popular street food in Tanzania, served most often with Coconut Chutney. They are best served warm, and can be reheated in the oven. To eat, I just break one in half and place a dab of Chutney on each half.

-------
1-1/2
ar
1
1/3
3
3
1/2
1-1/2
3/4
-------
2/3
1/3
1/2
-------
ar
-------
----
#

lrg
c
cl
T
T
T
t
----
c
c
t
----

----
-- Dough
Potatoes (1)
Water
Habanero (2)
Onion
Garlic
Cilantro
Coriander Seed
Lime Juice
Salt
-- Batter (3)
Chickpea Flour (4)
Water
Salt
-----------
Oil, Deep Fry (5)
-- Serve With
Coconut Chutney (6)  
MAKE   -   (50 min)
  1. Peel POTATOES and boil in Water until cooked through. Drain well.
  2. Cap and core Habanero. Chop very fine.
  3. Chop ONION fine.
  4. Crush GARLIC and chop very fine.
  5. Chop CILANTRO fine.
  6. Grind CORIANDER to powder in your spice grinder.
  7. Squeeze LIME JUICE.
  8. Mash together all Dough items, but not too much or the potatoes could have a glue-like texture.
  9. Beat together all Batter items.
  10. Form the Dough into about 1 inch balls.
  11. In a kadhai, wok, or similar, heat deep fry OIL to 365°F/185°C. Dip Balls in the Batter and let drain a minute. Deep fry in several batches turning until golden brown all over. Fish out with your spider and drain on paper towels.
  12. Serve with Coconut Chutney or another Chutney of choice.
NOTES:

  1. Potatoes:

      This recipe is best made with starchy potatoes such as Russets. Avoid Yukon Gold and waxy potatoes which can become heavy or slimy in applications of this sort. For details see our Potatoes page.

  2. Habanero Chilis:

      As in West Africa, the Caribbean Habanero / Scotch Bonnet chilis dominate the hot chili segment. One Habanero gives these fritters just a hint of hot. For details see our African Chilis page.

  3. Batter:

      An acceptable alternative is 3 Eggs beaten with 3/4 t Salt.

  4. Chickpea / Besan Flour:

      This flour can be found in most multi-ethnic markets and many supermarkets. It is particularly popular in India, but used worldwide. For details see our Chickpeas (Bengal / Desi type) page.

  5. Oil, Deep Fry:

      Use a durable high temperature frying oil such as Olive Pomace or Peanut Oil. For details see our Cooking Oils page.

  6. Coconut Chutney:

      This is the most popular chutney to serve Kacholi with, but other chutneys can be used. The Coconut Chutney has fairly mild chili heat - see our recipe for Coconut Chutney.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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