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Afghanistan Golden Potato Slices With Cilantro Chutney Pakaura

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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 Nutrition


  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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