Hello, I am Jane. Today, I’m gonna show you how to prepare chickpeas cutlets with chana soup recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chickpeas cutlets with Chana soup Recipe
Chickpeas cutlets with Chana soup is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Chickpeas cutlets with Chana soup is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook chickpeas cutlets with chana soup using 9 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Chickpeas cutlets with Chana soup:
- Make ready 1 cup Chickpeas (Kabuli chana)boiled
- Prepare 1 cup wet poha (flattened rice)
- Take 2 Green chillies
- Take 4-5 Garlic cloves
- Take to taste Salt
- Prepare 2 tsp Garam masala powder
- Get 1.5 tsp Chaat masala
- Prepare As required Oil for shallow-frying and greasing
- Prepare 1 cup Breadcbs
Steps to make Chickpeas cutlets with Chana soup:
- Take boiled chickpeas in a blender and add green chillies and garlic cloves and grind. Don’t overdo.
- Add salt, garam masala powder and chaat masala and grind into a coarse mixture.
- Add poha (flattened rice) to this mixture and mix well again. One can grind poha before adding.
- Transfer into a bowl and refrigerate for 15-20 minutes.
- Heat some oil in a non-stick pan.
- Add breadcbs to the mixture and mix well.
- Grease your palms with oil and divide the mixture into equal portions and shape them into desired cutlets. I gave a round shape only.
- Place tikkis on the pan and shallow-fry till evenly golden from both the sides. Drain on absorbent paper.
- Serve hot with sweet red chilli sauce.
- For chana soup soak black chana overnight and boil in the morning with little salt.
- After they are nicely boiled, take little chana water and add some lemon juice and a pinch of black pepper before serving.
- Garnish with coriander leaves and serve hot.
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