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:
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:
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:
- 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)
Peaceful Preparation:
- 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.
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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