Afghanistan Golden Potato Slices With Cilantro Chutney Pakaura

Name: Afghanistan Golden Potato Slices With Cilantro Chutney Pakaura
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 serving(s)
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; 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

Submitted by Olha7397

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

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Ready In:: 35mins
Ingredients:: 18
Serves:: 8

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
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

directions

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.