Chickpea Cutlets With Mixed Peppers & Mild Spices

Name: Chickpea Cutlets With Mixed Peppers & Mild Spices
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 2 cup Chickpeas (soaked & boiled); 1 cup Potatoes (boiled & grated); ½ cup Peppers (mixed, finely chopped); 1/2 tsp Red chili powder (can be optional for kids); 1 tsp Garam Masala; 1/2 bunch Coriander (or as as required, finely chopped); 1-2 tsp Salt (or as per taste); 2 tbsp Oil

Vidya Narayan

Chickpea Cutlets With Mixed Peppers & Mild Spices - Plattershare - Recipes, food stories and food lovers

Indian

About 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!

4.17 from 6 votes

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Recipe Time & More

Prep Time30 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 15 minutes mins

Served AsBrunch Dinner Lunch Snacks

Recipe TasteCrunchy Salty Spicy

Calories - 487 kcal

Servings - 2

Ingredients

▢ 2 cup Chickpeas soaked & boiled
▢ 1 cup Potatoes boiled & grated
▢ ½ cup Peppers mixed, finely chopped
▢ 1/2 tsp Red chili powder can be optional for kids
▢ 1 tsp Garam Masala
▢ 1/2 bunch Coriander or as as required, finely chopped
▢ 1-2 tsp Salt or as per taste
▢ 2 tbsp Oil

Instructions

▢
In a big bowl, take boiled chickpeas & mash it nicely.
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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.

Recipe Notes

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.

Explore Recipes by Tags gluten free recipes high protein recipes vegan recipes

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4.17 from 6 votes

Recipe Nutrition

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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).

6 Comments

Akanksha Babbar

July 2, 2022 / 11:39 am Log in to Reply

Absolutely mouthwatering! Great share.
Aanchal Kedia

July 24, 2021 / 7:57 pm Log in to Reply

This is a fantastic recipe! Thanks for sharing.
Vinay Bansal

February 20, 2019 / 3:55 pm Log in to Reply

Absolutely mouthwatering! Great share.
Jessy Saha

November 8, 2018 / 6:30 am Log in to Reply

Absolutely mouthwatering! Thanks for sharing.
vijay kumar

February 25, 2018 / 12:09 pm Log in to Reply

This is perfect! Can’t wait to taste it.
Anju Bhagnari

June 19, 2017 / 12:00 am Log in to Reply

Very easy and yummy recipe…I always use my leftover boiled Chickpeas in such ways too