Recipe courtesy of Bal Arneson
Episode: From the Pantry
Refried Bean Pakoras with Cilantro and Coconut Chutney
40 min
25 min
12 pakoras
40 min
25 min
12 pakoras


  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 8 cardamom seeds
  • 1/2 cup canned chickpeas
  • 1 cup refried beans
  • 1/2 cup chickpea flour
  • 1 tablespoon garam masala
  • A pinch of salt and pepper
  • 1 green chili, seeds removed and minced 
  • 1 small onion, minced
  • 1 cup grapeseed oil
  • Cilantro and Coconut Chutney, for serving, recipe follows
Cilantro and Coconut Chutney:
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground cumin seeds
  • 1 teaspoon ground fennel seeds
  • 1/2 teaspoon ground cardamom seeds
  • 2 cups fresh cilantro leaves, washed and roughly chopped
  • 1/4 cup coconut milk 
  • 1/3 cup fresh coconut (or sweetened, shredded coconut)
  • 1 teaspoon minced ginger
  • 1 teaspoon sugar
  • Pinch of salt
  • 1 small green chili, minced
  • 1 clove garlic, minced
  • Juice of 1/2 lime


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. 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.

Cilantro and Coconut Chutney:

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. 

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