Afghanistan Golden Potato Slices With Cilantro Chutney Pakaura Recipes
ONION AND SPINACH PAKORA WITH CILANTRO CHUTNEY
Pakora are a street-food favorite across India and in many other parts of the world. These crispy fritters make a fabulous snack or appetizer and are fairly quick to pull off at home. Pakora usually feature besan (chickpea flour) and can include a variety of seasonal vegetables; onions are standard, and here I add tender baby spinach. These are a favorite of mine, especially on a rainy day with a hot cuppa chai.
Provided by Maneet Chauhan
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the pakora: Pour the oil into a large, deep pot and place over medium heat until it registers 350 degrees F on a deep-fry thermometer.
- Meanwhile, combine the spinach, onion, cilantro, besan, rice flour, ginger garlic paste, fenugreek, turmeric, chaat masala, garam masala, chili powder and salt to taste in a large bowl. Stir the mixture well. Stir in enough water to make a thick batter.
- When the oil is hot, working in batches, drop balls of the batter mixture into the oil. Fry until golden brown, 5 to 6 minutes. Drain on paper towels, sprinkle with chaat masala and serve hot.
- For the cilantro-mint chutney: In a food processor or blender, combine the cilantro, mint, mango, chiles, lime juice and salt to taste and process or blend until smooth. Serve alongside the pakora.
AFGHANI CILANTRO CHUTNEY
A multi-purpose condiment for using on boulanee, rice, pasta, etc. Very spicy and acidic! For best results use the freshest cilantro leaves you can find. An Afghani-American gave me this recipe sans measurements. Determination in recipe interpretation is a good trait. This isn't your run-of-the-mill condiment-very unusual indeed.
Provided by COOKGIRl
Categories < 15 Mins
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients in blender or food processor and mix well.
- Allow to marinate for at least 2 hours. The chutney will be somewhat watery.
- NOTE: *when I did "research" for this recipe all the variations had nuts included. I never use them and prefer the chutney without.
Nutrition Facts : Calories 136.9, Fat 5.4, SaturatedFat 0.5, Sodium 1219.6, Carbohydrate 20.9, Fiber 4.5, Sugar 13, Protein 4.8
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.
Provided by Olha7397
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 139.7, Fat 0.9, SaturatedFat 0.2, Cholesterol 26.4, Sodium 307.7, Carbohydrate 29.1, Fiber 3, Sugar 1.4, Protein 4.3
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