PREPARATION

(For Rajma Pakora)
1. Take a pressure cooker, add 250 grams soaked kidney beans, 1 litre water, 1 teaspoon salt and cover it with lid.
2. Cook until you hear 4 whistles.
3. Remove it from heat and transfer this into a bowl.
4. Mash the kidney beans with the help of a food masher.
5. Add 100 grams onions, 1 tablespoon, 4 tablespoons gram flour, 2 tablespoons rice flour, 1 teaspoon salt, 1 teaspoon cumin, 1 teaspoon red chili, 1/8 teaspoon asafoetida and mix it well.
6. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
7. Drain it on an absorbent paper.

(For Spicy Onion Coconut Chutney)
1. In a blender, add 60 grams coconut, 80 grams onions, 12 dry red chili, 5 garlic cloves, 2 tablespoons tamarind and blend it into a smooth puree.
2. Transfer this into a bowl, add 1/2 teaspoon salt and mix it well.
3. Heat 1 tablespoon oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon white lentils, 8 - 10 curry leaves and stir for 2 - 3 minutes.
4. Add this tempering over the chutney and mix it well.

(For Mint Coriander Chutney)
1. In a blender, add all the ingredients and blend it into a smooth puree.
2. Serve prepared pakoras with mint coriander chutney and spicy onion coconut chutney.