Afghanistan Golden Potato Slices with Cilantro Chutney Pakaura
A chutney of potatoes, red pepper and coriander, seasoned with turmeric and simmered on the stove. Finish with salt.
35 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 15 min · 35 min total
- medium
- 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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
