Afghanistan Golden Potato Slices With Cilantro Chutney Pakaura Food

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AFGHANISTAN GOLDEN POTATO SLICES WITH CILANTRO CHUTNEY PAKAURA



Afghanistan Golden Potato Slices With Cilantro Chutney Pakaura image

(Pah-k'oh-rah) Afghan batter dipped potatoes are usually served with a chutney. It is known as chutni gashneetch.

Provided by Olha7397

Categories     Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 18

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

Steps:

  • 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.
  • Betty Crocker's New International Cookbook.

Nutrition Facts : Calories 139.7, Fat 0.9, SaturatedFat 0.2, Cholesterol 26.4, Sodium 307.7, Carbohydrate 29.1, Fiber 3, Sugar 1.4, Protein 4.3

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