Chana And Beetroot Cutlet

Name: Chana And Beetroot Cutlet
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup boiled Kabuli chana(chickpeas); 2 beetroot grated; 1 chopped onion; 1 inch chopped ginger; 2-3 chopped green chilli; 1/2 cup chopped coriander leaves; 1 tsp garam masala; 1/2 cup bread crumbs; 1 tbsp chat masala; to taste Salt; as needed oil; 1 cucumber

Tanushri Paul @tanushripaul

A healthy and delicious cutlet. Crispy from outside and soft from inside. Also not deep fried. #Np

Tanushri Paul @tanushripaul

A healthy and delicious cutlet. Crispy from outside and soft from inside. Also not deep fried. #Np

Saved

Ingredients

15 minutes

4 servings

1 cupboiled Kabuli chana(chickpeas)
2beetroot grated
1chopped onion
1 inchchopped ginger
2-3chopped green chilli
1/2 cupchopped coriander leaves
1 tspgaram masala
1/2 cupbread crumbs
1 tbspchat masala
to tasteSalt
as neededoil
1cucumber

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Steps

15 minutes

1

In a bowl take boiled Kabuli chana. In another bowl take beetroot and add salt then squeeze the juice from beetroot. Then add to the Kabuli chana.
2

Add chopped onion, coriander leaves, grated ginger, chopped green chilli, chat masala, garam masala,bread crumbs and salt.
3

Mix and mash everything well. Make a soft dough. Divide into small balls. Then flatten the balls. Roll into bread crumbs.
4

In a pan heat oil. Shallow fry the cutlets. Garnish it with cucumber and green coriander leaves. Serve it with coriander chutney.