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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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4 md. potatoes (about 1 1/2 pounds)
3/4 cup all purpose flour
1/2 cup water
1/2 tsp. salt
1/4 tsp. ground turmeric
1/4 tsp. ground red pepper
1 egg
Vegetable oil
Salt
Cilantro Chutney:
1 cup snipped fresh cilantro
1/4 cup lemon juice
2 tbsp. snipped fresh mint leaves or 1 1/2 teaspoons dried mint leaves
1 tsp. chopped gingerroot
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground red pepper
1 green jalapeno pepper, seeded and coarsely chopped
1/2 sm. onion, cut up
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Directions:
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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.
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.
Mix flour, 1/2 cup water, the salt, turmeric, red pepper and egg with fork until smooth. Cover and let stand 30 minutes.
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.
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Comments from olga
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(Pah-k’oh-rah) Afghan batter dipped potatoes are usually served with a chutney. It is known as chutni gashneetch.
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