Refried Bean Pakoras with Cilantro and Coconut Chutney

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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