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1 small eggplant
1 large white potato
1 medium zucchini
1 cup of canola oil

1 cup flour
1 1/4 cups of water
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon freshly ground coriander seeds
1 tablespoon of paprika
1 teaspoon of fresh garlic
1 teaspoon baking soda
1/2 teaspoon cayenne pepper


1. Make the batter 30 minutes before cooking. Use an electric mixer to mix the flour and the water. Add the species and mix well. Cover the mixture and place in the refrigerator for at least 30 minutes
2. Peel all of the eve tables and slice into 1/4 inch round pieces
3. Heat oil in a large deep frying pan. The oil level should be about 1/4 inch deep.
4. Dip the vegetables in the batter and then fry them in the frying pan for 4-5 minutes until lightly browned.

Serve with yogurt sauce or tomato or coriander chutney