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Beetroot & Chana Dal Cutlet

19 May 2018

INGREDIENTS

1 cup grated beetroot

1 cup white chickpeas (kabuli channa) – soaked overnight in water

1 tbsp finely chopped onion

2 tbsp finely chopped green chilies

1 tbsp chopped mint leaves

1/4 tbsp ginger-garlic paste

1/2 tsp turmeric powder

1/2 tsp chaat masala

1 tsp lemon juice

1 tbsp corn flour

asofoetida – a pinch

salt to taste

1 tsp mustard seeds

1 tbsp chopped coriander

breadcrumbs – for coating

Pressure cook chickpeas with 1 cup water for 4-5 whistles. Remove from the heat and allow to cool. Drain the water completely and mash the chickpeas with ladle or simply with palm. Heat oil in a pan or kadhai and temper mustard seeds. Add chopped onions and green chilies. Fry for few mins. Add ginger-garlic paste and grated beetroot. Saute a while. Add turmeric powder, chaat masala, asofeotida and salt to taste. Cook till the moisture is absorbed. And remove from the heat. Allow to cool. Combine with mashed chickpeas in a mixing bowl. Add lemon juice and chopped coriander. Knead well and keep aside for 1 hour. Now, mix corn flour with little water and keep aside. Make small balls of the dough and dip in corn flour mixed water. Make sure it is fully dipped. Now coat the balls with breadcrumbs. Heat oil in a kadhai and fry the balls till it turns golden brown. Remove from the heat and drain the excess oil using absorbent tissue paper. You can make any shapes (disc shape or heart shape) of the dough. Serve hot with tomato-chili sauce.