Bring the heat with these veggie-packed pakoras with spicy chutney.
1 cup (120 g) chickpea flour
1 1/2 teaspoons garam masala
1 teaspoon ground turmeric
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 cup water
4 green onions, sliced
1/4 head cauliflower, finely chopped
1 large potato or sweet potato, finely chopped
1 handful spinach, chopped
3 tablespoons cilantro stems, finely chopped and leaves reserved
1 handful cilantro leaves
1 handful mint leaves
2 tablespoons ginger, finely grated
1/2 jalapenos or serrano pepper, roughly chopped
2 tablespoons yogurt
1 garlic clove, roughly chopped
1 lemon, zested and juiced
1/2 teaspoon sugar
Tamarind chutney, optional
Place a rack-lined sheet pan in the oven and heat it to 200ºF. In a high-sided sauté pan or heavy-bottomed pot, heat about one inch of oil over medium-high heat.
In a large bowl, whisk together the chickpea flour, garam masala, turmeric, garlic powder, salt, and baking powder. Whisk in the water until a thick batter forms.
Add in the green onions, cauliflower, potato, spinach, and cilantro stems and stir to combine. If the batter is a little thick, add a tablespoon or two more water. If thin, add a little more chickpea flour. You want it to hold together and be easily scoopable.
Using two tablespoons, drop six small mounds of the batter into the oil and cook for about two minutes per side or until deeply golden brown. Remove to a piece of paper towel to absorb excess oil then transfer to the oven to keep warm while you cook the remaining batter as directed above.
Add the cilantro, mint, ginger, jalapeno or serrano, yogurt, and garlic to a small food processor and pulse to chop together. Add in the lemon zest, lemon juice, and sugar, season with salt, and process into a sauce, adding a splash of water if needed to reach a dippable consistency.
Scatter the hot pakoras with cilantro and serve with the herby chutney and tamarind chutney, if desired. Enjoy!