Recipe courtesy of Bal Arneson

Refried Bean Pakoras with Cilantro and Coconut Chutney

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 12 pakoras
Share This Recipe

Ingredients

Cilantro and Coconut Chutney:

Directions

  1. 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.
  1. 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. 

Related Pages