Old MacDonald's Potato Box Recipes
Afghan Potato Pakaura Ingredients 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 Directions 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.

Old MacDonald's Potato Box Recipes

Afghan Potato Pakaura

Ingredients

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

Directions

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.