Recipe courtesy of Bal Arneson

Refried Bean Pakoras with Cilantro and Coconut Chutney

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  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 12 pakoras
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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

  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.