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Refried Bean Pakoras with Cilantro and Coconut Chutney

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: From the Pantry

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Total Reviews: 4

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  • on March 28, 2012

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    Love this recipe.. Didnt have cocnut cream the day we made but substituted thick plain yoghurt. Was great, however next time made it with thinner cheaper yoghurt and it didnt work so well. The pakoras themselves were a bit crumbley as mashed some chilli beans as no refried. This made them alittle wet so added more chickpea flour hence the crumblier texture. But still flavour was great. I really love Bals spice combinations.

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  • on February 06, 2012

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    Made this for a Super Bowl party as it was gluten free. I enjoyed it, but it wasn't a big hit. Too many people are afraid of new tastes and different spices. I made the patties a bit to thin and they fell apart quite easily, so they need to be at least 1/2 inch thick. I liked the chutney, but needed 1/2 cup of coconut milk for a saucy consistency.

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  • on January 14, 2012

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    This is a delightful, vegan meal! I don't particularly care for chickpea flour, so I used vital wheat gluten instead and that was a fine substitute. Next time, I think I will use a little more than a pinch of salt in the pakora mixture and also a few seeds from the pepper (I used a serrano for a little extra kick. Thanks to Bal and the rest of the Cooking Channel chefs for including so many all-star vegan/vegetarian recipes!

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  • on January 14, 2012

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    This is so yummy! We've made it twice in the past month, and even my two year old likes them. My son and I both have some food allergies so we needed something gluten free, egg free, and vegetarian and this fit the bill. We didn't do the coconut chutney because I'm allergic to coconut, but found another of Bal's recipes for mango basil chutney. Yay Bal! I'm new to your show but really like it!

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