Whosayna’s Zanzibar Mix

Introduce

Chef :

Husseina Nazir

Whosayna’s Zanzibar Mix

This is Chana Aaloo Ras served with Daal bhajia, Bateta Vadas, Tapioca Crisps and Chutneys. It's name came from and island in Tanzania, Zanzibar. You will see vendors selling it on streets or individual houses. One of very famous meal served in Tanzania, it was introduced by Indians but now locals make it. It's vegetarian dish but some top up with Boti Kebabs/Mishkaki

Ingredient

1 cup

Black Chana

Potatoes

2 tbsp

All Purpose Flour (Maida)

Green Chillies

1/4 tsp

Turmeric Powder

2 cups

Chauli ki daal (Black Eyed Beans splitted)

1/2 cup

Methhi/Fenugreek Leaves (chopped)

1/2 cup

Bhhaji/Spinach (chopped)

Green Chilli

Onion

3 tbsp

Besan/Gram Flour

1/2 tsp

Baking Powder

Coconut (grated)

Garlic Clove

Leaves

Few Coriander

8-9

Red Chillies

Cassava/Tapioca

Cooking instructions

* Step 1

Chana Ras/Mix Rojo: Soak chana overnight, then boil with salt and water till done. Boil potatoes with peels. Peel and cut 3 potatoes in cubes. Blend maida, 1 boiled potato, green chillies, turmeric, salt and lemon with two glasses of water, keep on boil stirring now and then not to let lumps form as it boil add chana and potatoes cook for another 10 minutes and remove from flame, garnish with coriander leaves.

* Step 2

Daal Bhhajia: Soak daal over night then blend all except salt, methhi leaves and bhhaji, should not put much water, just like we blend for vadas. Because you will use hands to shape the bhajia, deep fry till nicely browned up.