Refried Bean Pakoras With Cilantro And Coconut Chutney Recipes

REFRIED BEAN PAKORAS WITH CILANTRO AND COCONUT CHUTNEY

Steps:

• 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.
• 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.

CILANTRO AND LIME REFRIED BEANS

Steps:

• Heat the oil in a pan.
• Add the onion and saute until tender, about 3-5 minutes.
• Add the garlic, cumin and jalapeno and saute until fragrant, about 1 minute.
• Add the beans, water, salt and pepper and simmer until the beans are warm and most of the liquid has cooked off about 3-5 minutes.
• Remove from heat, mash the beans if desired, mix in the cilantro and hit the beans with a splash of lime juice.

CILANTRO AND COCONUT CHUTNEY

Steps:

• 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.

COCONUT-CILANTRO CHUTNEY

Steps:

• Pulse coconut, cilantro, chile, and coconut milk or water in a food processor to desired consistency. Squeeze lime over chutney.