Afghanistan Golden Potato Slices with Cilantro Chutney Pakaura

• 4 md. potatoes (about 1 1/2 pounds)
• 3/4 cup all purpose flour
• 1/2 cup water
• 1/2 tsp. salt
• 1/4 tsp. ground turmeric
• 1/4 tsp. ground red pepper
• 1 egg
• Vegetable oil
• Salt
• 1 cup snipped fresh cilantro
• 1/4 cup lemon juice
• 2 tbsp. snipped fresh mint leaves
• 1-1/2 tsp. dried mint leaves
• 1 tsp. chopped gingerroot
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. ground red pepper
• 1 green jalapeno pepper, seeded and coarsely chopped
• 1/2 sm. onion, cut up

1. FOR THE CHUTNEY: Place all ingredients in blender container or food processor.
2. Cover and blend on high speed, stopping blender to scrape sides occasionally, until smooth, about 1 minute.
3. FOR THE POTATOES: Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
4. Add potatoes.
5. Heat to boiling; reduce heat.
6. Cover and simmer until almost tender, about 10 minutes.
7. Drain; cool.
8. Mix flour, 1/2 cup water, the salt, turmeric, red pepper and egg with fork until smooth.
9. Cover and let stand 30 minutes.
10. Heat oil (1 to 1 1/2 inches) to 375 f. cut potatoes into 1/4 inch slices.
11. Dip potato slices into batter, allowing excess batter to drip back into bowl.
12. Fry a few potato slices at a time, turning occasionally, until golden brown, about 2 minutes.
13. Remove with slotted spoon.
14. Drain; sprinkle with salt.
15. Serve with Cilantro Chutney.
16. 8 servings.
17. Betty Crockers new International Cookbook

potatoes, flour, water, salt, ground turmeric, ground red pepper, egg, vegetable oil, salt, fresh cilantro, lemon juice, mint, mint, gingerroot, salt, pepper, ground red pepper, green jalapeno pepper, onion

Taken from www.foodgeeks.com/recipes/20832 (may not work)