Refried Bean Pakoras with Cilantro Coconut Chutney
Refried Bean Pakoras with Cilantro Coconut Chutney
Try this quick and easy bean fritter recipe by Bal Arneson from Spice Goddess.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 25 minutes
  • Cooking Time 15 minutes
  • Yield 3 - 4 servings
As seen on Spice Goddess
  • Refried Bean Pakoras:
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 8 cardamom seeds
  • ½ cup canned chick peas
  • 1 cup re-fried beans
  • 1 tablespoon garam masala
  • A pinch of salt and pepper
  • ½ cup chick pea flour
  • 1 small onion, minced
  • 1 green Chilli, seeds removed and minced
  • 1 cup grape seed oil
  • Cilantro and Coconut Chutney
  • Cilantro and Coconut Chutney:
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground cumin seeds
  • 1 teaspoon fennel seeds
  • ½ teaspoon ground cardamom seeds
  • 2 cups fresh cilantro leaves, washed and roughly chopped
  • 1 teaspoon minced ginger
  • 1 clove garlic, minced
  • ⅓ cup fresh coconut (or sweetened, shredded coconut)
  • Juice of ½ lime
  • Pinch of salt
  • 1 teaspoon sugar
  • ¼ cup coconut milk
  • 1 small green Chilli, minced
  1. Refried Bean Pakoras:
  2. Put the coriander, cumin and cardamom seeds into a mortar and pestle and coarsely grind them
  3. Add to a medium sized bowl along with the chick peas and mash them with a fork
  4. Add the re-fried beans, garam masala, salt and pepper, chick pea flour, onion and Chilli and mix well
  5. Form the bean mixture into small patties
  6. Heat the oil in a large skillet and then begin adding the bean pakoras frying them until they are golden and crispy, about 3-5 minutes. Drain on a rack
  1. Cilantro and Coconut Chutney:
  2. Heat a skillet over medium-low heat and toast the spices for 1 minute, until very aromatic
  3. Put into a blender along with the rest of the ingredients and pulse until smooth and well blended

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