“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.”
Ingredients
Coriander and mint chutney
Method
Main
1.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.
2.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.
3.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.
