Afghan Potato Pakaura

Pakaura (similar to Indian and Pakistani pakora) is a popular street food in Afghanistan. They can be made with various vegetables such as cauliflower and eggplants; this one is made with pre-cooked potato.

1 1/4 cups besan/chickpea flour
1 tablespoon salt
1/2 teaspoon turmeric
1 teaspoon ground coriander seed
1/2 teaspoon cayenne pepper
4 large red boiling potatoes, peeled and sliced 1/3-inch thick, then pre-cooked in simmering water just until done (do not overcook!), then drained
vegetable oil for deep-frying
salt and freshly ground pepper to taste

Combine besan flour and salt in a bowl. Add 3-4 to 1 cup water to make a thick batter and mix well. Set aside for 30 minutes before using. Add turmeric, coriander seed and cayenne pepper and mix well.

Heat oil in large skillet, wok or deep-fryer, to about 375 degrees F. Dip potato slices in the batter to coat. Deep-fry several at a time. The pakaura will float when they’re done. Cook to a nice golden color and drain on paper towels. Sprinkle with salt and freshly ground black pepper, and serve with chutney, like this garlicky mint chutney.