Afghanistan Golden Potato Slices With Cilantro Chutney Pakaura

• 4 medium potatoes (about 1 1/2 pounds)
• 34 cup all-purpose flour
• 12 cup water
• 12 teaspoon salt
• 14 teaspoon ground turmeric
• 14 teaspoon ground red pepper
• 1 egg
• vegetable oil
• salt
• 1 cup snipped fresh cilantro
• 14 cup lemon juice
• 2 tablespoons snipped fresh mint leaves or 1 12 teaspoons dried mint
• 1 teaspoon chopped gingerroot
• 12 teaspoon salt
• 14 teaspoon pepper
• 18 teaspoon ground red pepper
• 1 green jalapeno pepper, seeded and coarsely chopped
• 12 small 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 375F 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, gingerroot, salt, pepper, ground red pepper, green jalapeno pepper, onion

Taken from www.food.com/recipe/afghanistan-golden-potato-slices-with-cilantro-chutney-pakaura-214966 (may not work)