Refried Bean Pakoras with Cilantro and Coconut Chutney

• 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