Afghanistan Golden Potato Slices with Cilantro Chutney Pakaura
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Ingredients
| 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 tsp. | 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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Instructions
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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Author's Comments
(Pah-k’oh-rah) Afghan batter dipped potatoes are usually served with a chutney. It is known as chutni gashneetch.
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