Veggie Pakoras with Spicy Cilantro Chutney

Ingredients

• Canola oil, for frying
• 1 cup (120 grams) chickpea flour, plus more as needed
• 1 1/2 teaspoons garam masala
• 1 teaspoon kosher salt
• 1 teaspoon ground turmeric
• 1/2 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 cup (125 milliliters) water, plus more as needed
• 3 tablespoons finely chopped cilantro stems, leaves reserved for the chutney and serving
• 4 green onions, sliced
• 1 large potato or sweet potato, grated
• 1 handful spinach, chopped
• 1/4 head cauliflower, finely chopped
• 1 handful cilantro leaves
• 1 handful mint leaves
• 2 tablespoons finely grated ginger
• 1/2 jalapeño or serrano pepper, roughly chopped
• 2 tablespoons yogurt
• 1 clove garlic, roughly chopped
• 1/2 teaspoon sugar
• 1 lemon, zested and juiced
• Kosher salt
• Tamarind chutney, optional

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