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. 

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Refried Beans

Recipe courtesy of Ellie Krieger

Refried Beans

Recipe courtesy of Ree Drummond

Cheesy Refried Bean Casserole

Recipe courtesy of Ree Drummond

Refried Black Beans

Recipe courtesy of Ree Drummond

Fried Rice

Recipe courtesy of Food Network Kitchen

Black Beans

Recipe courtesy of Ree Drummond

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Fried Ravioli

Recipe courtesy of Giada De Laurentiis

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories