White Chickpea Cutlet

Instructions

1. This recipe will make 7-8 Cutlets.
2. Wash and soak the white chickpeas in water overnight or for at least 8 hours. Drain and rinse them thoroughly.
3. Add the soaked chickpeas, chopped onion, green chillies, and salt as per taste in a pressure cooker with enough water to cover them.
4. Take a pressure cooker, close the lid, and pressure cook on a medium flame for about 2-3 whistles. Then turn off the flame and remove the lid after pressure comes down naturally.
5. Drain off the additional water and let the mixture cool down.
6. Once cooled, transfer the mixture into a grinder/mixer. Grind the mix into a coarse mixture. The ground mixture for the cutlets is ready.
7. Now, we will prepare the spice mixture for cutlets. Take a saucepan and heat it on low flame.
8. Add oil/ghee, cumin seeds, garam masala, red chilli powder, amchur powder, ginger garlic paste to the saucepan and roast the spices for 20-30 seconds.
9. Add roasted spice mixture to the white chana ground mixture.
10. Also, add salt, besan, and boiled & mashed potato to the mixture.
11. Bind everything together using your hands or a ladle. The texture of the mixture should be thick and smooth.
12. Grease your palms with a bit of oil and shape the portion of the mixture into a disk-like or cylindrical cutlet shape. Repeat this process for the whole mixture.
13. Heat oil/ghee in a frying pan over medium heat. Once the ghee is hot, place the cutlets in the pan and cook until they turn golden brown and crispy on both sides.
14. Remove the cutlets from the pan and place them on paper towels to remove excess ghee. Serve hot with mint chutney.
15. Note- Make sure you use less oil for a healthier version of Cutlets or use Air Fryer.