Veggie Pakoras with Spicy Cilantro Chutney

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Pakoras:

Canola oil, for frying

1 cup (120 grams) chickpea flour, plus more as needed

1 1/2 teaspoons garam masala

1 teaspoon kosher salt

1 teaspoon ground turmeric

1/2 teaspoon baking powder

1/2 teaspoon garlic powder

1/2 cup (125 milliliters) water, plus more as needed

3 tablespoons finely chopped cilantro stems, leaves reserved for the chutney and serving

4 green onions, sliced

1 large potato or sweet potato, grated

1 handful spinach, chopped

1/4 head cauliflower, finely chopped

Chutney:

1 handful cilantro leaves

1 handful mint leaves

2 tablespoons finely grated ginger

1/2 jalapeño or serrano pepper, roughly chopped

2 tablespoons yogurt

1 clove garlic, roughly chopped

1/2 teaspoon sugar

1 lemon, zested and juiced

Kosher salt

Tamarind chutney, optional