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.
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
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)
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.
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