🥙 Chickpea & Vegetable Cutlets – A Wholesome Homestyle Snack 🌿

These Chickpea and Vegetable Cutlets are a nourishing and flavour-packed snack made with protein-rich chickpeas, soft potatoes, and fresh vegetables, gently spiced with whole aromatics. Crispy on the outside and tender inside, these cutlets strike a perfect balance between taste and nutrition.

Ideal for tea time, lunch boxes, or light meals, this recipe transforms simple pantry ingredients into satisfying cutlets that appeal to both children and adults.

🌟 Why Chickpea & Vegetable Cutlets Are Special

🥙 Rich in plant-based protein from chickpeas
🥕 Packed with vegetables for added nutrition
🌿 Whole spices add natural aroma and depth
🔥 Shallow-fried using minimal oil
🍽️ Versatile — snack, starter, or light meal

Chickpeas are known for their protein, fiber, and energy-boosting properties, making these cutlets filling yet wholesome.

🧺 Ingredients

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

👩‍🍳 Preparation Method

1. Prepare the Vegetable–Chickpea Base

Add the following to a mixer grinder without adding water:

• Cooked chickpeas
• Carrot
• Beans
• Onion (if using)
• Curry leaves
• Ginger
• Garlic
• Cardamom
• Cinnamon
• Cloves
• Big jeera

Grind to a coarse mixture.

2. Sauté the Mixture

Heat 1 tablespoon oil in a pan.
Add the ground mixture and sauté briefly to remove excess moisture.
Switch off the heat and allow it to cool completely.

3. Prepare for Shaping

In a bowl, lightly beat the egg and keep aside.

Once the sautéed mixture has cooled to room temperature:

• Add cooked potato
• Add chilli powder, turmeric powder, pepper powder, and salt

Mix well until everything is evenly combined.

4. Shape the Cutlets

Take small portions of the mixture and shape into balls or flat cutlets as preferred.

5. Coat & Fry

Dip each cutlet into the beaten egg.
Roll it evenly in roasted rava.

Heat oil in a pan for shallow frying.
Fry the cutlets on medium heat until golden brown on both sides.

Since all ingredients are already cooked, only minimal oil and time are needed.

6. Drain & Serve

Remove the cutlets and place them on paper towels to absorb excess oil.

🍽️ Serving Suggestions

Serve Chickpea & Vegetable Cutlets hot with:

• Tomato ketchup
• Green chutney
• Coconut chutney
• A cup of hot tea or coffee

They also work well as burger patties or lunchbox snacks.

📝 Tips for Best Results

✔ Do not add water while grinding
✔ Allow the mixture to cool before shaping
✔ Roasted rava gives better crispiness
✔ Fry on medium heat for even browning
✔ Shape gently to avoid cracking

👵 Grandma’s Kitchen Note

In many traditional kitchens, leftover chickpeas and vegetables were never wasted. They were combined, lightly spiced, and shallow-fried into nourishing snacks like these cutlets. Simple techniques, whole spices, and mindful cooking made everyday food both economical and delicious.

Sometimes, the most comforting recipes come from making the best of what you already have.