cookware
- Fry pot and basket
- food processor
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. |