Chickpea and Vegetable Cutlets

Delight in the wholesome goodness of Chickpea and Vegetable Cutlets, a delightful blend of protein-rich chickpeas and fresh, colorful vegetables. These flavorful cutlets, crispy on the outside and tender on the inside, offer a satisfying and nutritious option for both appetizers and main courses, making them a versatile addition to your culinary repertoire.

Ingredients

• 1 cup cooked chickpeas
• 1 cup grated carrot
• 1 cup chopped beans
• 1 finely chopped onion (optional)
• 10 curry leaves
• 1 piece of ginger
• 5 cloves of garlic
• 4 cardamom pods
• 1 small piece of cinnamon
• 3 cloves
• 1 teaspoon big jeera (cumin seeds)
• Salt to taste
• 1 cup cooked potato
• 1 tablespoon chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon pepper powder
• 1 cup roasted rava (semolina)
• 1 egg
• Oil for frying

Preparation

In a mixer grinder, blend the cooked chickpeas, carrot, beans, onion (if using), curry leaves, ginger, garlic, cardamom, cinnamon, cloves, and big jeera without adding water. Sauté this mixture with 1 tablespoon of oil in a frying pan and set it aside to cool.

Beat the egg in a bowl and set it aside.

Once the sautéed mixture has cooled down to room temperature, mix it well and form small balls with your hands. You can shape them into any form you prefer.

Dip each ball into the beaten egg and then roll it in the roasted rava to coat the cutlets.

In a pan, add some oil for shallow frying and cook the cutlets until they turn golden brown on both sides. Since all the ingredients are already cooked, this requires only a small amount of oil.

Once done, remove the cutlets from the pan and place them on a paper towel to remove excess oil.

Serve the delicious chickpea and vegetable cutlets and enjoy them with your family.

Note: Step-by-step photos are not available, but the preparation process is simple and easy to follow. Enjoy this tasty snack for lunch or as a tea-time treat.

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