Pakoras

Make the pakoras: Heat a large pot of Neutral Oil (as needed) over medium heat until it reaches 350ºF.

In a large mixing bowl, whisk together the Chickpea Flour (2 cups), Ground Cumin (2 tsp), Garam Masala (1 tsp), Ground Turmeric (as needed), Kashmiri Red Chili Powder (as needed), and Kosher Salt (as needed). Add the Water (1 1/4 cups) and whisk until smooth. Fold in the grated Russet Potatoes (2), White Onion (1), and Red Fresno Chili Peppers (2). Use a large spoon to scoop the batter into the oil and fry until golden brown, about 3 minutes. Remove the pakoras to a wire rack to let the excess oil drip off.

Make the coriander chutney: Using a mortar and pestle or food processor, grind the Jalapeño Peppers (4), Roasted Peanuts (4 Tbsp), Garlic (3 cloves), Fresh Ginger (1/2 in), Cumin Seeds (1 tsp), and Ground Turmeric (as needed) until the mixture becomes a coarse paste. Add the Fresh Cilantro (2 bunches) and continue grinding until the leaves and soft stems turn into a paste. Taste and adjust Kosher Salt (to taste) for seasoning. Finish with the juice of 1 Lime (1).

Make the tamarind chutney: In the bowl of a food processor, combine the Medjool Dates (1 cup), Tamarind Paste (4 Tbsp), Water (1 1/4 cups), Granulated Sugar (3 Tbsp), Kosher Salt (as needed), Kashmiri Red Chili Powder (1 tsp), and Ground Cumin (1 tsp). Pulse until smooth.

Serve the pakoras with the chutneys.