Black Chana cutlet topped with hung curd and coriander mint chutney

Name: Black Chana cutlet topped with hung curd and coriander mint chutney
Cuisine: Indian
Ingredients: 2 cups black Chana; 100 gms Paneer; 1 tsp red chilli powder; 1 tsp coriander powder; 1 tsp green chillies chopped; 1 tsp ginger garlic chopped; Pinch hing (asefotida); Salt; 1 tsp Chana Masala; leaves Mint and coriander; Ghee; 1/2 ltr milk; Juice of 2 lime; Hung curd

Falgooni Mangrola @sai123

Mumbai

An healthy delicious evening snack, full of protein.

Falgooni Mangrola @sai123

Mumbai

An healthy delicious evening snack, full of protein.

Saved

Ingredients

2 cupsblack Chana
100 gmsPaneer
1 tspred chilli powder
1 tspcoriander powder
1 tspgreen chillies chopped
1 tspginger garlic chopped
Pinchhing (asefotida)
Salt
1 tspChana Masala
leavesMint and coriander
Ghee
1/2 ltrmilk
Juice of 2 lime
Hung curd

Saved

Steps

1

Soak the black Chana. Then pressure cooker for 5 whistles.
2

Strain the Chana and remove all the water and keep aside.
3

In a pan heat ghee add chopped green chillies, chopped ginger garlic, hing, red chilli powder,coriander powder, salt and Chana Masala. Mix well, add water let the masala cook. Now add the Chana. Cook on medium heat for 5 mins. Then let it cool for sometime.
4

Meanwhile heat milk and add lime juice and make Paneer. Let the water drain completely.
5

Now grind the Chana. Add the Paneer. Add salt. Add few chopped mint leaves. Mix well.
6

Now make balls and flatten them in cutlet/tikki shape.
7

In a pan heat ghee and put the cutlet and let it cook till golden brown and crispy.
8

Now in hung curd add chopped green chillies, mint leaves, coriander leaves, red chilli powder and salt. Mix well
9

In a serving plate, keep the cutlet, garnish with hung curd and serve with mint coriander chutney.