yummy

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.