These gorgeous onion and zucchini pakoras came up in my YouTube feed this morning and I had to try them. (You know me; I eat strange things for breakfast.)

I still have a saucepan of tamarind chutney reducing on the cooktop. The recipe, I believe calls for too much water, so I reduced that. It will further thicken in the fridge, but I'm dipping my freshly fried pakoras in it, even though it needs thickening, which seems to take forever.
One important thing I learned on my "test drive" of this recipe is that Vidalia onions just don't cut it in the taste department. I have to use a sharper onion like yellow or red.

Fortunately, loving Asian cooking as I do I have exotic ingredients in my pantry, refrigerator and freezer, so the only change I would have to make is the onions. My spices are a bit "tired" so my supplies need refreshing.

One more thing - if you're going to try these, cut back on the chili powder and cayenne.
https://youtu.be/x5SBHDpVthI?si=tqHLPuPcaaxm0ZE8