"Pekowrahs are a common street food in South East Asia," says
Durkhanai Ayubi. "My brother-in-law, Sayed Ashna, remembers eating
them growing up in Afghanistan and later in Pakistan. This recipe
300 gmwaxy potatoes (such as Desiree or red delight), peeled and diced1leek (white part only), coarsely chopped1long red chilli, finely chopped2garlic cloves, finely chopped½ tspground coriander100 gm(1/3 cup) besan (chickpea flour)40 gmself-raising flourFor deep-frying:vegetable oilCoriander and mint chutney1 cup(firmly packed) coriander½ cup(firmly packed) mint1ripe tomato, coarsely chopped2long green chillies, coarsely chopped1garlic clove, coarsely chopped180 mlwhite vinegar
For coriander and mint chutney, process coriander, mint, tomato, chillies and garlic in a food processor until finely chopped. Add vinegar and process until smooth. Season to taste and refrigerate until required.
Combine potato, leek, chilli, garlic, ground coriander and ½ tsp ground black pepper in a bowl. Stir in flours, 150ml warm water (the consistency should be firm and not too runny). Season to taste.
Heat oil in a deep saucepan to 180C. Using a soup spoon, form medium-sized balls of batter and carefully lower into the oil in batches and deep-fry, turning occasionally, until golden brown and cooked through (2-3 minutes). Drain on paper towels and serve hot with coriander and mint chutney.