Vegetable Pakoras with Persian Yogurt/Spinach Dip and Tamarind Chutney

3 cups chickpea flour
1 Tbsp Kosher salt
1 Tbsp baking powder
1 tsp chile powder
1 tsp tumeric powder
2 cups soda water
2 lbs chopped vegetables (mushroom onion peppers cauliflower okra etc)
rice bran oil for deep frying
1/2 cup brown sugar
1/4 cup tamarind concentrate
4 whole Medjood dates
1 cup water
1/8 cups lemon juice
8 cups fresh spinach
finely chopped
3 whole onions
thinly sliced
3 cloves garlic
1/4 cup extra-virgin olive oil
3 cups yogurt
1 tsp Kosher salt
1/2 tsp black pepper
1/2 tsp saffron
For the Pakoras
Preheat oil to 375F. Combine all the ingredients to create a batter. Dip the vegetables one at a time in the batter and fry until golden brown. Drain on paper towels or on a wire rack. Season with salt immediately.
For theTamarind Chutney
Simmer the brown sugar, tamarind, dates, in the water for 5 minutes. Puree and strain. Stir in lemon juice, then taste and adjust seasoning.
For the Persian Yogurt-Spinach Dip
In a small sauce pan, lightly saute the onion and garlic over medium heat. Stir in the spinach and cook for 3-4 minutes, until spinach is wilted and soft. Remove from heat and cool. Combine with remaining ingredients. Taste and adjust seasoning.
To Serve
Arrange warm pakoras on a platter and serve chutney and yogurt sauces on the side.