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Refried Bean Pakoras with Cilantro Coconut Chutney

  • 12servings
  • 6minutes

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB6, H, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon coriander seeds

  2. 1 tablespoon cumin seeds

  3. 8 cardamom seeds

  4. 1/2 cup canned chick peas

  5. 1 cup re-fried beans

  6. 1 tablespoon garam masala

  7. 1 pinch salt and pepper

  8. 1/2 cup chick pea flour

  9. 1 small onion, minced

  10. 1 green chili, seeds removed and minced

  11. 1 cup grapeseed oil

  12. Cilantro and Coconut Chutney (see recipe)

  13. 1 teaspoon ground coriander seeds

  14. 1 teaspoon ground cumin seeds

  15. 1 teaspoon fennel seeds

  16. 1/2 teaspoon ground cardamom seeds

  17. 2 cups fresh cilantro leaves, washed and roughly chopped

  18. 1 clove ginger, minced

  19. 1/3 cup fresh coconut (or sweetened, shredded coconut)

  20. juice of 1/2 lime

  21. 1 pinch salt

  22. 1 teaspoon sugar

  23. 1/4 cup coconut milk

  24. 1 small green chili, minced

Instructions Jump to Ingredients ↑

  1. Put the coriander, cumin and cardamom seeds into a mortar and pestle and coarsely grind them.

  2. Add to a medium sized bowl along with the chick peas and mash them with a fork. Add the re-fried beans, garam masala, salt and pepper, chick pea flour, onion and chili 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, about 3-5 minutes. Drain on a rack.

  3. Heat a skillet over medium-low heat and toast the spices for 1 minute, until very aromatic. Put into a blender along with the rest of the ingredients and pulse until smooth and well blended.

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