Vegetable pakoras with tamarind and ginger dipping sauce – Food & Home Magazine

Ingredients

• oil, for frying
• <h3>Sauce</h3>
• 125ml tamarind paste, available at
• Chinese supermarkets
• 45ml honey
• 10ml fresh ginger, grated
• 10ml fresh lemongrass, grated
• <h3>Batter</h3>
• 100g ground chickpea flour
• 180g self-raising flour
• 5ml salt
• 5ml ground garam masala
• 2ml ground turmeric
• 5ml ground cumin
• 5ml ground cinnamon
• 750ml assorted vegetables – we used sliced red onions, asparagus tips, sliced green beans, julienned carrots and baby corn spears