My friend's all time favorite recipe: (again copied from my blog)
Potato Pickled Pakoras with Tamarind Dipping
Pakora: as much Potatoes you want, Mother's brand mango spicy pickles, Cumin, Salt, Chickpeas flour, Water.
Dipping: Tamarind, Chilies, Cumin, Salt, Water.
1- Boil the potatoes until they are tender and soft, but not over soft. It is ok to have some tiny chunks of potatoes.
2- Mash the potatoes.
3- Add some cumin and salt.
4- Add the desired amount of Mother's pickled mangoes.
5- Mix everything thoroughly.
6- Take small amounts in your hand and make them into small balls and place them on a tray.
7- In a separate bowl, mix 3 tbsp of chickpeas flour with water gradually, it has to be a bit thick mixture.
8- Heat a deep pan of oil, coat the potato balls with the chickpeas mixture and fry it.
9- It doesn't take much time, so don't keep it for so long in the oil, keep in mind that your potatoes were already cooked.
10- Place your potatoes in a plate and serve.
1- Boil a pot of water.
2- Soak the Tamarind in the water.
3- Using a blender, blend the tamarind with the water, you will left with a thick mixture (including the seeds and everything- a bit messy)
4- Using a strainer and a spoon, sieve the Tamarind in a bowl. You might need to add water from time to time when you sieve.
5- Again using the blender, mix the sieved tamarind, a tsp of cumin, the chilies and salt.
6- Make sure you leave it blend properly for the ingredients to blend together properly.
7- Put in a small bowl and serve.
Tip: the extra dipping can be stored in a jar in the fridge for 2 weeks.
Another tip: you can use the dipping for samboosa, rice, whatever you want.