Vegan Spinach and Potato Pakoras with Tamarind Chutney

Crispy pakoras, made with potato, spinach and onion, and spiced with turmeric, cumin and black pepper. Served with sweet and sour tamarind chutney.

For the Pakoras:
1 cup of chickpea flour
1 tbs corn flour
1 tsp salt
1/4 tsp black pepper
1/4 tsp turmeric
1 tsp curry powder or garam masala
1/2 tsp cumin powder
1 tsp baking powder
3/4 cup warm water
1 medium onion, sliced
2-3 cups of spinach, roughly chopped
1 medium potato, grated
3-4 green chillies, finely chopped (optional)
Handful coriander, chopped

For the Tamarind Chutney:
1 tbs dried tamarind pulp, broken into small pieces
4 medjool dates, pitted and roughly chopped
2 tbs sugar
2-3 cups water
1 drop pani puri masala extract (optional)

View the full recipe at The Red Lychee →