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Recipe courtesy of Bal Arneson
Recipe courtesy of Bal Arneson
Watch how to make this recipe.
Refried Bean Pakoras with Cilantro and Coconut Chutney
- Level: Easy
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 12 pakoras
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- Level: Easy
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 12 pakoras
Ingredients
1 tablespoon coriander seeds
1 tablespoon cumin seeds
8 cardamom seeds
1/2 cup canned chickpeas
1 cup refried beans
1/2 cup chickpea flour
1 tablespoon garam masala
A pinch of salt and pepper
1 green chili, seeds removed and minced
1 small onion, minced
1 cup grapeseed oil
Cilantro and Coconut Chutney, for serving, recipe follows
Cilantro and Coconut Chutney:
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1 teaspoon ground fennel seeds
1/2 teaspoon ground cardamom seeds
2 cups fresh cilantro leaves, washed and roughly chopped
1/4 cup coconut milk
1/3 cup fresh coconut (or sweetened, shredded coconut)
1 teaspoon minced ginger
1 teaspoon sugar
Pinch of salt
1 small green chili, minced
1 clove garlic, minced
Juice of 1/2 lime
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:
Yield:
3/4 cup.
- 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.
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