Afghanistan Golden Potato Slices with Cilantro Chutney Pakaura

by olga

Servings: 8 servings

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
Cilantro Chutney (recipe follows)

CILANTRO CHUTNEY:

1 cup snipped fresh cilantro
1/4 cup lemon juice
2 tablespoon snipped fresh mint leaves or 1 1/2 teaspoons dried mint leaves
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

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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CHEF 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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