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Pekowrahs with coriander and mint chutney

"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 is his."

You'll need

300 gm waxy potatoes (such as Desiree or red delight), peeled and diced 1 leek (white part only), coarsely chopped 1 long red chilli, finely chopped 2 garlic cloves, finely chopped ½ tsp ground coriander 100 gm (1/3 cup) besan (chickpea flour) 40 gm self-raising flour For deep-frying: vegetable oil   Coriander and mint chutney 1 cup (firmly packed) coriander ½ cup (firmly packed) mint 1 ripe tomato, coarsely chopped 2 long green chillies, coarsely chopped 1 garlic clove, coarsely chopped 180 ml white vinegar


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jun 2015

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