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Tonight I made vegetable pakoras using this recipe.
I sprinkled them with chaat masala from Raghavan Iyer's 660 Curries and dipped them into cilantro-mint chutney and tamarind sauce from the same book.
( Recipes below the cut )
Iyer recommends making sure you get a little of both sauces in each bite. He's right.
It's a good thing that frying is kind of a hassle, or I think I would eat pakoras every day.
I sprinkled them with chaat masala from Raghavan Iyer's 660 Curries and dipped them into cilantro-mint chutney and tamarind sauce from the same book.
( Recipes below the cut )
Iyer recommends making sure you get a little of both sauces in each bite. He's right.
It's a good thing that frying is kind of a hassle, or I think I would eat pakoras every day.
