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Afghan Garlic Turmeric Fusion Fries Recipe


There are few things in life I enjoy as much as the perfect potato. Marinated, coated, battered, baked, fried-- in each of its glorious iterations, the potato has an amazing capacity to become a most majestic meal. Shared across different cuisines and cultures, this is one of my favorite fusion creations.


Creating a new way to enjoy this most comforting of foods was a fun foodventure in the kitchen. Three failed attempts and a few missteps later, and in the process of experimenting this scrumptious dish was born. Taking the principles from many different Afghan dishes, I was able to recreate a delectable dish that embodies so many of those elements.


Pakaura is the classic fried Afghan potato dish: it is a battered and deep fried potato slice, with a crispy skin. However, I sought to create an Afghan American fusion dish, one that captured the crispy exterior of pakaura without the batter. After a few failed attempts, one day as I was making daal, an Afghan lentil dish, the essential component necessary to the success of this fusion food came to mind.


Frying garlic in oil adds a depth of flavor that lifts a dish and is a technique used in many rich Afghan dishes. Combining this with my favorite step of a baking soda bath from pretzel recipes inspired the marriage of classic Afghan flavors into a new fusion food. Thus a fusion favorite was created: the classic fried Pakaura was given a twist, in my Garlic Turmeric Fusion Fries. Taking the central flavors from Afghan cuisine into a new scrumptious indulgence, a perfect side on their own, served with Afghan mint yogurt, or enjoyed with my Turmeric Spiced Fried Chicken sandwich.


Afghan Garlic Turmeric Fusion Fries Recipe


Ingredients:

  • 4 potatoes

  • 1 tsp baking soda

  • 2 tsp salt

  • 1 tsp turmeric

  • water

  • 1 c oil

  • 3 tsp minced garlic

  • 1 tsp salt

  • ½ tsp turmeric

  • 1 tsp paprika

  • 3 tsp minced garlic

Instructions:

  1. Peel potatoes and cut lengthwise into half. Then cut each of those halves into four equal sized wedges lengthwise.

  2. Place potato wedges in a large pot with 1 tsp baking soda, 2 tsp salt, and 1 tsp turmeric. Add enough water to cover potatoes fully. Turn on high heat and bring potatoes to a boil, cooking for 7-8 minutes

  3. Strain potatoes to drain all of the water in a colander.

  4. Add 1 cup of oil back into original pot and turn on to high heat.

  5. Add 3 tsp minced garlic into oil, frying lightly for 1 minute

  6. Add potatoes into pot on top of oil. Add 1 tsp salt, ½ tsp turmeric, 1 tsp paprika, and 3 tsp minced garlic, sprinkling these evenly across potatoes.

  7. Allow potatoes to shallow fry, turning once each side has cooked enough to have a crispy exterior until all sides have crisped.

  8. Transfer cooked wedges onto a plate lined with paper towels to soak excess oil.

  9. Serve with a side of Afghan mint yogurt. Noshejaan!

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