Kala Chana Cutlet

Instructions

1. Soak the kala chana overnight and boil until soft. Drain and mash them.
2. In a mixing bowl, combine the mashed kala chana, boiled potato, chopped onion, green chili, ginger, coriander leaves, salt, and black pepper. Mix well.
3. Shape the mixture into cutlets.
4. Coat each cutlet with bread crumbs.
5. Heat oil in a pan over medium heat. Shallow fry the cutlets until golden brown on both sides.
6. Remove and place on paper towels to absorb excess oil.
7. Serve hot with chutney or ketchup.

Tips

• Ensure the kala chana is well-cooked and mashed to avoid crumbly cutlets.
• Adjust the spice level by adding more or fewer green chilies.