Milk custard Linen napkins from Loco Living used throughout. All other props stylist’s own.
PEKOWRAH
Potato fritters with red chilli chutney
SERVES 6-8 AS A STARTER // PREP 20 MINS // COOK 20 MINS (PLUS COOLING)
“Pekowrahs are a street food staple in southeast Asian cuisine,” says Parwana’s Durkhanai Ayubi. “They can be a variant of vegetables mixed with a delicately spiced batter and fried for a savoury snack, always served with a dipping sauce. This version is a simple potato pekowrah served with Parwana’s red chutney.”
120 gm (1 cup) besan flour
(chickpea flour)
2 tbsp plain flour
1 tbsp cornflour
1 tsp each baking powder, ground coriander and ground turmeric Sunflower oil, for deep-frying
3 large sebago potatoes, peeled Parsley and thinly sliced red chilli, to serve RED CHILLI CHUTNEY
500 gm coarsely chopped red capsicum
200 gm long red chillies (about 10), seeded, coarsely chopped
3 garlic cloves, coarsely chopped
60 ml (1/4 cup) white wine vinegar
1 tsp each ground paprika and caster sugar
For red chilli chutney, place capsicum, chilli and 250ml (1 cup) water into a small saucepan and bring to the boil over high heat. Reduce heat to low; cook, covered, until softened (15-20 minutes). Add garlic and cook, covered, stirring occasionally, until softened (15 minutes). Cool. Transfer capsicum mixture to a food processor; process until smooth. Return to a clean small saucepan, then stir in vinegar, paprika, sugar and 1 tsp salt flakes. Bring to the boil over medium-high heat. Reduce heat to low, and simmer,
