"Crispy on the outside, soft on the inside – if you know, you know!"

Pakāwra is a traditional Afghan snack, especially popular during festive occasions and as street food. The preparation often varies from family to family, but the main ingredient remains the same: vegetables coated in a crispy, fried chickpea flour batter, seasoned with various spices. In this recipe, we use potato slices. Crispy on the outside, soft on the inside – simply irresistible!

Historically, fried snacks like Pakāwra are found in many cultures of the Indian subcontinent and are also common in Afghanistan. These dishes are typically enjoyed as a snack, but are also frequently served at parties, weddings, and family gatherings.

When my mother fried Pakāwra, nothing could keep us kids out of the kitchen. The scent of hot oil, crispy dough, and that irresistible moment when the golden-brown pieces came out of the pot – it drew us in like a magnet. My siblings and I would sneak up quietly, grab a piece in a flash, and enjoy the Pakāwra while they were still steaming, crispy on the outside and wonderfully soft inside. Of course, Mom would always remind us to wait until they were done. But we all knew she didn’t really mean it. She was much too focused on “concentrating” on frying to notice the little hands reaching for the freshest Pakāwra. And maybe, just maybe, she smiled a little while doing it.

PERSONAL RECOMMENDATION

Pakāwra are best when served hot, fresh out of the oil – that’s when they have the perfect crunch. They’re always paired with fresh green chili chatni, and for anyone who prefers it a bit milder, I recommend mixing the chatni with unsweetened soy yogurt. Last but not least: sprinkle some sumac over the Pakāwra – not only does it look beautiful, it also adds a wonderfully tangy note that ties everything together perfectly.