Recipe courtesy of Bal Arneson
Save Recipe Print
Total:
40 min
Prep:
25 min
Cook:
15 min
Yield:
12 pakoras
Level:
Easy

Ingredients

Cilantro and Coconut Chutney:

Directions

Put the coriander, cumin and cardamom seeds into a mortar and pestle and coarsely grind them. Add to a medium bowl along with the chickpeas and mash with a fork. Add the refried beans, chickpea flour, garam masala, salt and pepper, chili and onions and mix well. Form the bean mixture into small patties. Heat the oil in a large skillet, and then begin adding the bean pakoras, frying them until they are golden and crispy on both sides, 3 to 5 minutes. Drain on a rack. Serve with Cilantro and Coconut Chutney.

Cilantro and Coconut Chutney:

Heat a skillet over medium-low heat and toast the coriander, cumin, fennel and cardamom seeds until very aromatic, about 1 minute. Put into a blender along with the cilantro, coconut milk, fresh coconut, ginger, sugar, salt, chili, garlic, and lime juice, and pulse until smooth and well blended. 

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

Fried and Stuffed Rice Balls (Arancini di Riso)

Recipe courtesy of Giada De Laurentiis

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Black Bean Burger

Recipe courtesy of Ree Drummond

Sesame Green Beans

Recipe courtesy of Rachael Ray

Black Bean Salad

Recipe courtesy of Guy Fieri

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword