Afghanistan Golden Potato Slices With Cilantro Chutney Pakaura

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

• Ready In: 35 mins
• 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

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.