Directions for: Refried Bean Pakoras with Cilantro Coconut Chutney
Ingredients
Refried Bean Pakoras1 Tbsp coriander seeds
1 Tbsp cumin seeds
8 cardamom seeds
cup canned chick peas
1 cup re-fried beans
1 Tbsp garam masala
1 pinch salt and pepper
cup chick pea flour
1 small onion, minced
1 green chili, seeds removed and minced
1 cup grapeseed oil
Cilantro and Coconut Chutney (see recipe)
Cilantro Coconut Chutney1 tsp ground coriander seeds
1 tsp ground cumin seeds
1 tsp fennel seeds
tsp ground cardamom seeds
2 cup fresh cilantro leaves, washed and roughly chopped
1 clove ginger, minced
cup fresh coconut (or sweetened, shredded coconut)
juice of 1/2 lime
1 pinch salt
1 tsp sugar
cup coconut milk
1 small green chili, minced
Directions
Refried Bean Pakoras1. 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.
Cilantro Coconut Chutney1. 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.
See more: Easy, Beans, Fry, Quick and Easy, Herbs, Main, Dinner, Lunch