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Refried Bean Pakoras with Cilantro and Coconut Chutney

  • 12servings
  • 40minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, 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 chickpeas

  5. 1 cup refried beans

  6. 1/2 cup chickpea flour

  7. 1 tablespoon garam masala

  8. A pinch of salt and pepper

  9. 1 green chili, seeds removed and minced

  10. 1 small onion, minced

  11. 1 cup grapeseed oil

  12. Cilantro and Coconut Chutney, for serving, recipe follows

  13. 1 teaspoon ground coriander seeds

  14. 1 teaspoon ground cumin seeds

  15. 1 teaspoon ground fennel seeds

  16. 1/2 teaspoon ground cardamom seeds

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

  18. 1/4 cup coconut milk

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

  20. 1 teaspoon minced ginger

  21. 1 teaspoon sugar

  22. Pinch of salt

  23. 1 small green chili, minced

  24. 1 clove garlic , minced

  25. Juice of 1/2 lime

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. 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. Yield: 3/4 cup.

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