Refried Bean Pakoras with Cilantro Coconut Chutney

  • prep time20 min
  • total time 26 min
  • serves 12

These easy refried bean pakoras take only minutes to make and are served with an easy homemade cilantro coconut chutney.

26 Ratings
Directions for: Refried Bean Pakoras with Cilantro Coconut Chutney


Refried Bean Pakoras

1 Tbsp coriander seeds

1 Tbsp cumin seeds

8 cardamom seeds

½ cup canned chick peas

1 cup re-fried beans

1 Tbsp garam masala

1 pinch salt and pepper

½ 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 Chutney

1 tsp ground coriander seeds

1 tsp ground cumin seeds

1 tsp fennel seeds

½ tsp ground cardamom seeds

2 cup fresh cilantro leaves, washed and roughly chopped

1 clove ginger, minced

⅓ cup fresh coconut (or sweetened, shredded coconut)

juice of 1/2 lime

1 pinch salt

1 tsp sugar

¼ cup coconut milk

1 small green chili, minced


Refried Bean Pakoras

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.

Cilantro Coconut Chutney

1. 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

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