"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
- 1For 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.
- 2Combine 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.
- 3Heat 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.