vegetarian indian appetizer/snack #appetizer/snack #appetizers #india #indian #vegetarian #vegetarian & vegan

Vegetable Pakoras with Persian Yogurt/Spinach Dip and Tamarind Chutney

added by hog

9 servings

ingredients

3 cups chickpea flour

1 Tbsp Kosher salt

1 Tbsp baking powder

1 tsp chile powder

1 tsp tumeric powder

2 cups soda water

2 lbs chopped vegetables (mushroom onion peppers cauliflower okra etc)

rice bran oil for deep frying

1/2 cup brown sugar

1/4 cup tamarind concentrate

4 whole Medjood dates

pitted

1 cup water

1/8 cups lemon juice

8 cups fresh spinach

finely chopped

3 whole onions

thinly sliced

3 cloves garlic

minced

1/4 cup extra-virgin olive oil

3 cups yogurt

1 tsp Kosher salt

1/2 tsp black pepper

1/2 tsp saffron

cookware

	For the Pakoras
1	Preheat oil to 375F. Combine all the ingredients to create a batter. Dip the vegetables one at a time in the batter and fry until golden brown. Drain on paper towels or on a wire rack. Season with salt immediately.
	For theTamarind Chutney
2	Simmer the brown sugar, tamarind, dates, in the water for 5 minutes. Puree and strain. Stir in lemon juice, then taste and adjust seasoning.
	For the Persian Yogurt-Spinach Dip
3	In a small sauce pan, lightly saute the onion and garlic over medium heat. Stir in the spinach and cook for 3-4 minutes, until spinach is wilted and soft. Remove from heat and cool. Combine with remaining ingredients. Taste and adjust seasoning.
	To Serve
4	Arrange warm pakoras on a platter and serve chutney and yogurt sauces on the side.