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Reference to Serving 5-Star Tangy Chana/Chickpea Cutlet

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Tangy Chana/Chickpea Cutlet

We hope you got benefit from reading it, now let's go back to tangy chana/chickpea cutlet recipe. You can have tangy chana/chickpea cutlet using 13 ingredients and 5 steps. Here is how you do it.

To cook an unforgettable Tangy Chana/Chickpea Cutlet, here are the materials needed:

  1. Provide 1 cup of Chana / Chickpea Boiled.
  2. Get of Onions very finely chopped.
  3. Get to taste of Red chilli powder.
  4. Prepare to taste of Turmeric powder.
  5. Use A dash of Amchur mango powder of or  dry.
  6. Provide to taste of Salt.
  7. You need of Nuts Finely chopped of your preference.
  8. Get of Coriander Finley chopped.
  9. Prepare of Maize flour Corn flour or Yellow Corn to bind them..
  10. Get 1/2 tsp of Lemon juice.
  11. Provide a tsp of oats peanuts of Dry roasted ,flaxseeds and ..
  12. You need of NOTE:.
  13. Prepare can of Lemon juice Amchur cutlets and powder gives nice tangy flavor to the .You vary them accordingly..

After readying the materials, now you are good to make your appetizing Tangy Chana/Chickpea Cutlet by following the procedures below:

  1. Mash the boiled kabuli Chana well.Make sure there is not much water in it else consistency will be mushy..
  2. Add all the ingredients one by one and mix well..
  3. Add maize flour to get the right consistency to shape the cutlets..
  4. Slight wet the cutlets with water in your hands and roll them in the dry roasted powder..
  5. Shallow fry in ghee or oil and serve it with ketchup or green chutney..

The spicy, tangy taste of a true Indian chaat. A craving for some spice brought me today to a spicy chickpea dish, commonly sold as street food in India. Are you looking for other Chickpea recipes? Try Chickpeas with Beetroot Greens and Chilli, Hummus, Kabli Chana Til Sas, Kabli Chana Adrak. Punjabi Chole, or Amritsari Chole, is a creamy, tangy and dark-colored chickpea curry made with a special masala blend served street-style.

Recipe : Tangy Chana/Chickpea Cutlet

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