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Zanzibar mix
Mango and gram flour soup with fritters
Tangy mango and gram flour soup with fritters, potato balls, crisps and chutneys
Zanzibar's famous street bowl (urojo): a thin, tangy, golden soup of gram flour, raw mango, coconut and chilli, filled with little lentil fritters and potato balls and topped with crushed cassava crisps and coconut, green and red chutneys. It's sour, spicy and crunchy all at once. Make the fritters, potato balls and chutney ahead, then assemble the bowls at the table.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the Zanzibar sauce
- 4 ¼ cups water4 cups
- 6 tbsp gram flour (besan)
- 1 ⅝ oz unripe (green) mango¼ cup, finely chopped
- 2 tbsp fresh coconutfinely grated
- 1 tsp green chilli paste
- ¼ tsp ground turmeric
- 1 tsp saltor to taste
For the fritters and potato balls
- 0.5 batch lentil fritter batter (bhadali bhajia)half the lentil fritters recipe
- 0.5 batch potato vada mixturehalf the potato vada recipe, with its batter
To serve
- 1 batch coconut chutney without yogurtsee the coconut chutney without yogurt recipe
- 4 tbsp green and red chutneysto taste
- 7 oz cassava or potato crispslightly crushed
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Method
0/7 doneStep 1: Whisk 4 ¼ cups water and 6 tbsp gram flour (besan) together in a pan until there are no lumps.
Step 2: Add 1 ⅝ oz unripe (green) mango, 2 tbsp fresh coconut, 1 tsp green chilli paste, ¼ tsp ground turmeric and 1 tsp salt and bring to the boil, stirring continuously so it doesn't catch.
5 minStep 3: Boil, stirring, until the sauce thickens slightly and reduces to about 750 ml (3 cups). Keep aside, hot.
15 minStep 4: Make small 1 cm fritters with the 0.5 batch lentil fritter batter (bhadali bhajia) batter, following the lentil fritters recipe.
10 minStep 5: Roll 0.5 batch potato vada mixture into small 1 cm balls, dip them in the vada batter and fry, following the potato vada recipe.
10 minStep 6: Serve in individual bowls: half-fill each bowl with hot sauce, then add lentil fritters and potato balls.
Step 7: Add a handful of 7 oz cassava or potato crisps and top with 1 batch coconut chutney without yogurt and 4 tbsp green and red chutneys. Serve straight away.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 13 g
- Carbs
- 50 g
- Fat
- 20 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does zanzibar mix take?
- About 75 minutes in total: 45 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
- What can I use instead of green chilli paste?
- 1 finely chopped green chilli per tsp.
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