Chickpea Cutlets With Mixed Peppers & Mild Spices
Chickpeas cutlets - If you are always on the look out to eat healthy meals at home that have the right amount of proteins & vegetables & at the same time satisfy your need to have tasty meals, these chickpea cutlets will never disappoint you. Be it kids tiffin, light lunch or appetizers - An absolute healthy eating choice!
- Chickpeas / Garbanzo Beans â€“ 2 cups soaked & boiled
- Potatoes â€“ 1 cup boiled & grated
- Mixed peppers finely chopped â€“ Â½ cup
- Red chilly powder â€“ 1/2 tsp can be optional for kids
- Garam masala powder â€“ 1 tsp
- Coriander leaves â€“ finely chopped as required
- Oil â€“ 2 tblsp
- In a big bowl, take boiled chickpeas & mash it nicely.
- Add the boiled & grated potatoes, mixed peppers, red chilli powder, garam masala powder, salt & coriander leaves & give it a good mix.
- Mash this mixture well & shape them into small tikkis / pattice / cutlets.
- Refrigerate this for atleast 30 minutes before pan frying.
- Pour few drops of oil & cook the tikkis / cutlets on a medium flame. Keep an eye & flip them once slightly brown on one side.
- Cook the same on the other side & serve hot with ketchup & green chutney (mint / coriander) or a curd dip.
- In case you want to shallow fry or deep fry them, I suggest adding more of potatoes for binding & holding the mixture well.
- I also make the same cutlets using paneer instead of potatoes. In that case, paneer should be also one cup (grated).
- If you are making these tikkis for the next day, shape the tikkis & cover them with a cling film & refrigerate it (not freeze), cook it the next day. The tikkis remain good in the fridge for 2 days max.
- I have not used bread crumbs or any cornflour to bind the dough. Just pure veggies & pulses. However, if you want to deep fry, you can add some extra potatoes or a bit of bread crumbs too. Will turn crispy & golden brown too.
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Very easy and yummy recipe…I always use my leftover boiled Chickpeas in such ways too