Chickpea Cutlets With Mixed Peppers & Mild Spices

Chickpea Cutlets With Mixed Peppers & Mild Spices - Plattershare - Recipes, food stories and food lovers
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!
4.40 from 5 votes
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Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Served As: Brunch, Dinner, Lunch, Snacks
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 2

Ingredients
 

  • 2 cup Chickpeas soaked & boiled, or beans garbanzo beans â
  • 1 cup Potatoes boiled & grated â
  • Peppers finely chopped – â½ cup mixed
  • 1/2 tsp red chili powder can be optional for kids â
  • 1 tsp Garam Masala â
  • leaves Coriander as required â finely chopped
  • 1-2 tsp Salt or as per taste
  • 2 Oil â tblsp
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Instructions
 

  • In a big bowl, take boiled chickpeas & mash it nicely.
    Chickpea Cutlets With Mixed Peppers & Mild Spices - Plattershare - Recipes, food stories and food lovers
  • Add the boiled & grated potatoes, mixed peppers, red chilli powder, garam masala powder, salt & coriander leaves & give it a good mix.
    Chickpea Cutlets With Mixed Peppers & Mild Spices - Plattershare - Recipes, food stories and food lovers
  • Mash this mixture well & shape them into small tikkis / pattice / cutlets.
    Chickpea Cutlets With Mixed Peppers & Mild Spices - Plattershare - Recipes, food stories and food lovers
  • 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.
    Chickpea Cutlets With Mixed Peppers & Mild Spices - Plattershare - Recipes, food stories and food lovers
  • Cook the same on the other side & serve hot with ketchup & green chutney (mint / coriander) or a curd dip.

Recipe Notes

  1. In case you want to shallow fry or deep fry them, I suggest adding more of potatoes for binding & holding the mixture well.
  2. I also make the same cutlets using paneer instead of potatoes. In that case, paneer should be also one cup (grated).
  3. 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.
  4. 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.

Please appreciate the author by voting!

4.40 from 5 votes
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Vidya Narayan
Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

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