Shor nakhod
Shor nakhod, from above
VegVeganKabul

Shor nakhod

Chickpeas and potatoes in a sharp vinegar dressing with green chutney. Kabul street food.

45 minTime
14 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 45 minutes come after.
A Kabul street snack2 chapters · 1 min read

Make it your way

Grandma's wayChickpeas, potato, vinegar onion and green chutney.
The original
306kcalsame
14 gproteinsame
13 gfibresame
45minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chickpeas, dry1¼ cups, soaked overnight
Potato3, boiled and cubed
Onion1 red, thinly sliced
Vinegar¼ cup
Coriander leaves (cilantro)big handful
Mint leaveshandful
Green chilli2
Garlic1 clove
Saltto taste
Red chilli powder (indian red chili powder)pinch

Method

4 steps
  1. 1Boil the soaked chickpeas until tender but whole.
  2. 2Soak the sliced onion in the vinegar with a pinch of salt.
  3. 3Blend coriander, mint, chilli, garlic, salt and a splash of the onion vinegar into a loose green chutney.
  4. 4Toss the warm chickpeas and potatoes with the pickled onion and its vinegar. Spoon over the chutney and dust with chilli.
Serve it like this

Serve in small bowls with chutney drizzled on top.

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Make it a meal

What goes with Shor nakhod: a bread or rice, a side, something to drink and something sweet.

Bread or rice Bolani60 min
Bread or rice Kabuli pulao120 min
On the side Borani banjan50 min
On the side Bhindi masala35 min
To drink Masala chai10 min
To drink South Indian filter coffee20 min
Something sweet Sakkarai pongal45 min
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