Whosayna’s Zanzibar Mix

Name: Whosayna’s Zanzibar Mix
Cuisine: Indian
Ingredients: Chana Ras/Rojo:; 1 cup Black Chana; 4 Potatoes; 2 tbsp All Purpose Flour (Maida); 2 Green Chillies; 1/4 tsp Turmeric Powder; Lemon Juice; Salt (as required); Daal Bhhajia:; 2 cups Chauli ki daal (Black Eyed Beans splitted); Salt (as required); 1/2 cup Methhi/Fenugreek Leaves (chopped); 1/2 cup Bhhaji/Spinach (chopped); 1 Green Chilli; 1 Onion; Bateta Vadas:; 3 Potatoes; Salt (as required); Lemon juice; Chilli powder (pinch); Batter:; 3 tbsp Besan/Gram Flour; Salt (as required); 1/2 tsp Baking Powder; Coconut Chutney:; 1 Coconut (grated); Salt (as required); 2 Green Chillies; 1 Garlic Clove; Lemon Juice

Husseina Nazir @cook_12708392

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

Husseina Nazir @cook_12708392

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Ingredients

Chana Ras/Rojo:
1 cupBlack Chana
4Potatoes
2 tbspAll Purpose Flour (Maida)
2Green Chillies
1/4 tspTurmeric Powder
Lemon Juice
Salt (as required)
Daal Bhhajia:
2 cupsChauli ki daal (Black Eyed Beans splitted)
Salt (as required)
1/2 cupMethhi/Fenugreek Leaves (chopped)
1/2 cupBhhaji/Spinach (chopped)
1Green Chilli
1Onion
Bateta Vadas:
3Potatoes
Salt (as required)
Lemon juice
Chilli powder (pinch)
Batter:
3 tbspBesan/Gram Flour
Salt (as required)
1/2 tspBaking Powder
Coconut Chutney:
1Coconut (grated)
Salt (as required)
2Green Chillies
1Garlic Clove
Lemon Juice
LeavesFew Coriander
Red Chilli Chutney:
8-9Red Chillies
Lemon Juice
Salt
1Garlic Clove
Cassava Crisp:
1Cassava/Tapioca

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Steps

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.
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.
Bateta Vadas:
Boil potatoes with skin on, then peel and mash them, add the other ingredients and mix well. Make small balls.
Batter:
Make thin batter, dip each potato ball in it and deep fry to golden brown colour.
3

Coconut Chutney:
Blend all roughly with lemon juice and little water, should be grainy not paste like.
Red Chilli Chutney:
Blend all together to fine paste.
Cassava Crisp:
Peel cassava wash and dry with kitchen towel. Grated on towel so all water drains there. Deep fry till crisped up.
How to serve:
In a bowl put 1/2 full of chana ras, top up with 2-3 daal bhajias, 2 bateta vadas, chopped onions, handful of cassava crisps and coconut and red chilli chutney