Afghan chips are an Islamabadi staple. Anyone who’s ever had street food in Pakistan’s capital city knows how the influence of the Afghan immigrants is apparent in everything that the city has to offer and these delicious chips are no exception.
If you’re from Islamabad, you must be well aware of these ‘Afghan Chips with the Green Chutney’
It’s kinda our delicacy!
Whether it’s rainy or sunny… especially when it’s windy… whether it’s breakfast or evening tea, chips can be eaten AT ALL TIMES
Shouldn't, but did.
Isn't good for me,
but is sooo good.
My fav #Islamabad
street food: #Afghan Chips.
Yummmy! pic.twitter.com/otyUVOHtsR— Adil Najam عادل نجم (@AdilNajam) April 30, 2016
Some health freaks, like myself, worry about the hygiene and the kind of vinegar and stuff used for it. Well I have cracked their code and this is how you do it:
First, the ingredients
For the chips
- Potatoes: 3
- Salt: 1/2 tsp
- Red chilly powder: 1/2 tsp
- Chaat Masala: 1/2 tsp
The killer chutney
- Coriander: 1 cup
- Garlic: 2-3 big cloves
- Tomato: 1 small to medium sized
- Salt: 1 heaped tsp
- Vinegar: 1/2 cup
- Green Chillies: 3-4 or to taste
Bring it all together
- For the chutney, coarsely chop the coriander, garlic, chillies and tomato. Put everything in a blender
- Add the vinegar and salt. Blend till all the ingredients are combined well.
- If you have a crinkle cutter or knife, use it to cut the potatoes into chips, I like to dip them in cold water before frying, that’s optional though.
- Fry em up and drain em out!
- In a tray, lay em straight! Sprinkle all 3 dry ingredients and give it a good mix.
- Serve the chips with a dollap of that delicious afghani chutney
- Thank me later!
This is how they should roughly look like once you plate them, according to your own aesthetic preference
Do you want us to make anything else at home for you? Do you want to share a recipe that you hold dear? Let us know in the comments below and we will try it out.
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Cover image via: imgrum.org (right) /Faran Rafi (left)