Afghan Style Fried Parsnips from Pakaura

Summary

Ingredients

• 4 large parsnips, the thicker part it, cut into wafer-thin slices
• 150 grams flour
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ coriander powder
• Chili powder
• Pepper, freshly ground
• 0.5 teaspoon ½ turmeric
• 0.5 teaspoon ½ baking powder
• 1 clove garlic, finely pressed, approx.
• 1 cup water, lukewarm
• Rapeseed oil, or sunflower oil for deep-frying
• 1 cup quark, (spring quark)
• 150 cups yogurt, ( g)
• 1 cucumber (s), finely diced
• 2 teaspoons dried mint, ground in a mortar
• sweet cream
• Salt and pepper, freshly ground
• 2 dashes lemon juice, (or lime)
• a few stalks parsley, smooth, finely chopped

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Instructions

1. First clean and peel the parsnips or rub them roughly and pat dry. Now cut the parsnips in half and only use the thick sections for this dish. Now the parsnips are cut into wafer-thin slices. A bread slicer goes great for this on ham position. Lightly salt the parsnip slices and let them rest for a moment, then pat dry with kitchen paper.
2. Mix the ingredients flour, salt, coriander, turmeric and baking powder in a mixing bowl with the mixer or whisk. Now add the water while mixing until a smooth dough is formed. If the dough is too thin, stir in the flour, if it is too tough, stir in lukewarm water. Now press the garlic clove into the dough and stir vigorously again and let it rest covered for half an hour. then check the consistency again. The dough should stick nicely on both sides of the parsnip as soon as you dipped them into the dough.
3. In the meantime, the dip is prepared:
4. Mix the quark and yoghurt in a bowl with the whisk and stir in a little cream as well. Now fold in the mint and lemon juice. Add the cucumber and parsley and fold in evenly. Continue stirring and, if necessary, adjust the dip to the desired consistency by slowly adding more cream. Some like the dip a little firmer, others prefer a little more liquid. Finally, season with salt and pepper and set aside.
5. Now add plenty of oil to a deep frying pan and bring it to a solid 3/4 heat. Now dip the parsnip slices evenly into the batter (tip: fine grill tongs) and bake for 2 to 3 minutes on each side until golden brown. The time may vary depending on the pan and stove. Just try it out with a disc.
6. After baking, briefly degrease the pakaura on kitchen paper and then keep it warm on a serving plate in the oven at 60 to 70 degrees until all are cooked out. If the oil gets too `dirty`, it may be necessary to replace it halfway through or to always replenish the loss of oil with a little new oil and remove the remnants of the dough with a slotted trowel.
7. As soon as all the root vegetables are fried, arrange them either on plates or on a large platter. Either add the dip to the plate or uncover it in bowls for self-service. Sprinkle the dip and / or pakaura with a little chopped parsley as a decoration.
8. This recipe also works great with wafer-thin slices of potatoes, celery, eggplant, zucchini, carrots and even white cabbage (tried it yourself). But imagination knows no bounds. Why not try peppers or onions as well. The preparation always remains the same.