In a pot bring tamarind sauce, dates and water to a boil, then simmer for 10 minutes.
Add brown sugar, ginger powder, cumin seeds, coriander seeds, Onion Garlic Cubes and stir until sugar has dissolved.
Allow this to simmer for another 20 minutes or until chutney thickens and becomes chunky
Remove from the heat and cool. Blend mixture until smooth. If mixture is too thick add water to suit.
Prepare bowties according to package instructions and set aside.
Place flour in a bowl and set aside. Combine breadcrumbs, Season Up and Masala Magic in a bowl and set aside.
In a separate bowl beat eggs and Evaporated Milk until well combined, set aside.
Heat oil for frying to 350°F/180°C.
Take pasta one at a time, toss in the flour, coat with egg mixture and then dredge in seasoned panko, place in a plate for frying.
Fry bowties until golden brown and drain on paper towels.
Serve chips hot with date & chutney dipping sauce.