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
- Preheat the oven to a high temperature of 450°F.
- Place the potatoes in a food processor and pulse until they resemble a grated potato, or carefully grate the potato.
- Squeeze the water out of the potato one handful at a time or by placing in a cheesecloth.
- Place the squeezed potato in a medium mixing bowl. Add the sliced onion, chickpea flour and spices, along with the cilantro and jalapeño.
- 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.
- Squeeze and roll into ball shapes (the more mishapen the more authentic).
- 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.
- 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)
- Soak the dates with 1/2 cup of the water. Process the dates and the soaking water until smooth in a food processor.
- Place everything in a small saucepan. I lightly greased mine to be safe, but it is not necessary.
- Bring to a simmer. Reduce heat to low. Simmer, stirring occasionally.
- Taste, adjust to your palette. More sweet? Sour? Spice? Salt? Etc.
- 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.