Boil your potatoes and allow them to cool

In a bowl mix flour, salt, food color, baking powder and water to form a batter (not too thin)

Drain the potatoes, put them in the batter and coat evenly. Spoon each in hot oil and fry. Put on a paper towel to drain excess oil

In a separate bowl put tamarind seeds, water, salt and minced garlic and stir together. You can use warm water to make the pulp soften faster. Remove the seeds and serve as dipping sauce with the fried potatoes