Afghanistan Golden Potato Slices With Cilantro Chutney Pakaura |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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(Pah-k’oh-rah) Afghan batter dipped potatoes are usually served with a chutney. It is known as chutni gashneetch. Ingredients:
4 medium potatoes (about 1 1/2 pounds) |
3/4 cup all-purpose flour |
1/2 cup water |
1/2 teaspoon salt |
1/4 teaspoon ground turmeric |
1/4 teaspoon ground red pepper |
1 egg |
vegetable oil |
salt |
1 cup snipped fresh cilantro |
1/4 cup lemon juice |
2 tablespoons snipped fresh mint leaves or 1 1/2 teaspoons dried mint |
1 teaspoon chopped gingerroot |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground red pepper |
1 green jalapeno pepper, seeded and coarsely chopped |
1/2 small onion, cut up |
Directions:
1. FOR THE CHUTNEY: Place all ingredients in blender container or food processor. Cover and blend on high speed, stopping blender to scrape sides occasionally, until smooth, about 1 minute.
2. FOR THE POTATOES: Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and simmer until almost tender, about 10 minutes. Drain; cool.
3. Mix flour, 1/2 cup water, the salt, turmeric, red pepper and egg with fork until smooth. Cover and let stand 30 minutes.
4. Heat oil (1 to 1 1/2 inches) to 375°F cut potatoes into 1/4 inch slices. Dip potato slices into batter, allowing excess batter to drip back into bowl. Fry a few potato slices at a time, turning occasionally, until golden brown, about 2 minutes. Remove with slotted spoon. Drain; sprinkle with salt. Serve with Cilantro Chutney. 8 servings.
5. Betty Crocker’s New International Cookbook.
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