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 (1/2 tsp), Kashmiri Red Chili Powder (1/2 tsp), and Kosher Salt (1/2 tsp). 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 (1/4 tsp) 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 (1/2 tsp), Kashmiri Red Chili Powder (1 tsp), and Ground Cumin (1 tsp). Pulse until smooth.

Serve the pakoras with the chutneys.