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In the heart of Afghanistan, there’s a beloved appetizer known as Pakawra, a dish that’s become a symbol of joy at many gatherings. This delicacy shares its roots with the savory Indian snack Pakora and is renowned for its crispy texture and delicious taste.
The journey of making Pakawra begins with slicing potatoes into thin, sun-kissed rounds. Each slice is a canvas for culinary artistry. These slices are then dipped in a smooth mixture of chickpea flour, known as Besan, and water. A pinch of baking soda is added to this mixture, giving Pakawra its signature puffy and crusty exterior, a delight to both the eye and the palate.
Seasoned with just a whisper of salt, the slices are then ready for their transformation. They are gently immersed in hot oil, turning into golden brown treasures, emerging as crispy fritters.
Once out of the oil, the Pakawra are sprinkled with a pinch of coriander powder, adding an earthy aroma. Served piping hot, they are often accompanied by a side of zesty chutney, each bite offering a journey through the rich flavors of Afghan cuisine.
The process is simple and heartwarming: Slice the potatoes thinly, create a smooth mixture of chickpea flour and water, add baking soda and salt, and then deep fry the coated slices until golden brown. Finish by sprinkling coriander powder on top and serve hot with chutney. This is how Pakawra, a dish of tradition and culinary artistry, is brought to life in homes and bazaars, creating shared memories and flavors for all to enjoy.
Tune in to a quick video on making this tasty recipe
Equipment needed to make Pakawra recipe
How to make Pakawra (Afghan Potato Fritters recipe)
4
servings30
minutes40
minutesIngredients
4 potatoes
1 cup Besan Chickpea flour
½ cup water
¼ tsp Baking Soda
½ tsp Salt
A pinch of Coriander powder
Directions
- Preparing the Potatoes
- 1. Begin by slicing your potatoes into thin, round pieces. For the crispiest results, I recommend using a potato slicer for uniform thickness. If you’re slicing by hand, aim for consistently thin slices to ensure even cooking and that desirable crunch.
- 2. Making the Batter: In a large mixing bowl, combine chickpea flour (Besan) with water. Start with a small amount of water, gradually adding more to reach the desired consistency.
- 3. Creating a Smooth Batter: This is where your blender comes in handy. Beat the mixture vigorously to create a lump-free batter. The key here is smoothness, which will coat the potatoes evenly.
- 4. Achieving the Perfect Consistency: Keep adding water in small increments, continuously mixing until you achieve a smooth, flowing consistency. It should be thick enough to cling to the potatoes but not so thick that it becomes doughy.
- 5. Adding Baking Soda: Mix in a little baking soda. This is the secret ingredient that gives Pakawra its signature puffy and crusty exterior. It’s a small detail that makes a big difference.
- 6. Seasoning the Batter: Add salt to taste and mix well. The salt enhances the natural flavors of the potatoes and the chickpea batter.
- 7. Frying the Pakawra: Heat oil in a deep fryer or a deep pan. Dip the potato slices into the batter, ensuring they are well coated, and then gently place them into the hot oil. Fry until they turn a beautiful golden brown, indicative of the perfect Pakawra.
- 8. Draining the Oil: Once fried, use a strainer to remove the Pakawra from the oil. I recommend placing them on paper towels to absorb any excess oil. This step is crucial for that non-greasy, crisp texture.
- 9. Final Touch: Sprinkle a pinch of coriander powder over the hot Pakawra. This not only adds a layer of flavor but also brings a fresh aroma to the dish.
- 10. Serving: Serve your Pakawra hot, accompanied by a flavorful chutney. The combination of the hot, crispy Pakawra with the cool, tangy chutney is simply divine.
Recipe Video
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