Name: Chickpea Cutlets With Mixed Peppers & Mild Spices
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 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); Salt; Oil â€“ 2 tblsp

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Recipes

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!

Prep Time 30

Cook Time 45

Total Time 1 15

Served AsBrunch, Dinner, Lunch, Snacks

CuisineIndian

Servings

Ingredients

▢ 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
▢ Salt
▢ Oil â€“ 2 tblsp

Instructions

▢
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.

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.

Tags gluten free recipes high protein recipes vegan recipes

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