Baked Pakora with Tamarind Date Chutney

Potatoes, onion, cilantro and a special spice mix create the most amazing pakora that you can dip in a homemade tamarind date chutney sauce again and again. These are traditionally fried yet are featured baked today, you could also air-fry. This recipe requires few ingredients, minimal effort and provides a visually appealing and appetizing end result. Colorful and sure to please your taste buds with all of these flavor combos!! Watch how to make it in a new Artistic Vegan Show or see how to make it below. ​

Pakora:
​3 Potatoes 
1 Cup Sliced Onion
4 tsp Chickpea (Garbanzo/Besan) Flour
Salt and pepper to taste
1/2 Cup Freshly Chopped Cilantro / Coriander
1 Jalapeño - Diced
1/2 tsp Turmeric Powder
1/2 tsp Chili Powder or Flakes 
​
Peaceful Preparation:

1. Preheat the oven to a high temperature of 450°F.
2. Place the potatoes in a food processor and pulse until they resemble a grated potato, or carefully grate the potato.
3. Squeeze the water out of the potato one handful at a time or by placing in a cheesecloth. 
4. Place the squeezed potato in a medium mixing bowl. Add the sliced onion, chickpea flour and spices, along with the cilantro and jalapeño.
5. Mix together with your hands. Add extra flour as needed, when you are able to squeeze it and it sticks together you are there. Adjust seasoning if desired. 
6. Squeeze and roll into ball shapes (the more mishapen the more authentic).
7. Place on a greased baking sheet (or lined) and bake for 25-30 minutes. Mine baked 30 minutes exactly.  Opt to flip halfway, I did not.
8. While baking, make the sauce below. Serve with the sauce and enjoy!!! 

Tamarind Date Chutney:
1 Cup Tamarind Paste
1 Cup Dates
1 1/2 Cup Water; Divided
To taste / a pinch of:
Ginger Powder, Salt, Pepper, Red Chili Flakes, Cumin, Coriander (start with a little add more as needed to taste)
​
Peaceful Preparation:

1. Soak the dates with 1/2 cup of the water. Process the dates and the soaking water until smooth in a food processor.
2. Place everything in a small saucepan. I lightly greased mine to be safe, but it is not necessary.
3. Bring to a simmer. Reduce heat to low. Simmer, stirring occasionally.
4. Taste, adjust to your palette. More sweet? Sour? Spice? Salt? Etc.
5. Place in a serving dish and serve with pakora. The sauce thickens as it cools. Store in the fridge in a sealed container for a couple of months. Enjoy with pakora, empanadas etc.

Special shoutout and thank you to Ashley Jones for her delicious request. She did mention Kale which would be a bangin' addition, I was out but do feel free to add some, blanching first. 

Hungry for more? Sign up for Premium today with exclusive content including recipes, yoga and more!