Chef's Recipes

Pekowrahs with coriander and mint chutney

Recipe for pekowrahs with coriander and mint chutney by Parwana Afghan Kitchen in Adelaide.

By The Ayubi family
  • Serves 6 - 8
  • 30 mins preparation
  • 15 mins cooking
Pekowrahs with coriander and mint chutney
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."


  • 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


  • 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.