Chickpeas cutlets with Chana soup
Chickpeas cutlets with Chana soup

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chickpeas cutlets with chana soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Chickpeas cutlets with Chana soup is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Chickpeas cutlets with Chana soup is something that I’ve loved my whole life.

The perfect mid-day meal to keep your little one energized, Chickpea Cutlets with Kissan Fresh Tomato Ketchup is a great and exciting tiffin recipe. Wrapped in crispy sesame seeds Chickpea Cutlets infused with an authentic burst of tomato flavouring delivered by Kissan Fresh Tomato Ketchup, a flavourful combo of tangy tomato with energy rich. Most chana cutlet / patties recipes I looked up had used Kabuli (safed) chana. All chickpeas are a good source of vegetarian protein.

To get started with this particular recipe, we have to prepare a few ingredients. You can have chickpeas cutlets with chana soup using 9 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Chickpeas cutlets with Chana soup:
  1. Get Chickpeas (Kabuli chana)boiled
  2. Take wet poha (flattened rice)
  3. Get Green chillies
  4. Take Garlic cloves
  5. Make ready Salt
  6. Make ready Garam masala powder
  7. Make ready Chaat masala
  8. Get Oil for shallow-frying and greasing
  9. Make ready Breadcrumbs

DIRECTIONS Mash the chickpeas and oil together until no whole chickpeas remain. Preheat large nonstick skillet over medium heat. Procedure: Wash and soak the black chickpeas overnight. Once the pressure cooker releases the steam, put the chickpeas into a bowl and the soup water in a separate bowl.

Instructions to make Chickpeas cutlets with Chana soup:
  1. Take boiled chickpeas in a blender and add green chillies and garlic cloves and grind. Don’t overdo.
  2. Add salt, garam masala powder and chaat masala and grind into a coarse mixture.
  3. Add poha (flattened rice) to this mixture and mix well again. One can grind poha before adding.
  4. Transfer into a bowl and refrigerate for 15-20 minutes.
  5. Heat some oil in a non-stick pan.
  6. Add breadcrumbs to the mixture and mix well.
  7. Grease your palms with oil and divide the mixture into equal portions and shape them into desired cutlets. I gave a round shape only.
  8. Place tikkis on the pan and shallow-fry till evenly golden from both the sides. Drain on absorbent paper.
  9. Serve hot with sweet red chilli sauce.
  10. For chana soup soak black chana overnight and boil in the morning with little salt.
  11. After they are nicely boiled, take little chana water and add some lemon juice and a pinch of black pepper before serving.
  12. Garnish with coriander leaves and serve hot.

Procedure: Wash and soak the black chickpeas overnight. Once the pressure cooker releases the steam, put the chickpeas into a bowl and the soup water in a separate bowl. This dish is inspired by chana chaat, a street food salad popular in India, Bangladesh, Pakistan and Nepal. Chickpeas (chana) are mixed with red onion, tomato, chilli, cucumber and plenty of fresh herbs and seasoned with lemon juice and chaat masala (a spice blend used in all chaat dishes) to create a very fresh and healthy salad. Chana Dal or Spilt Chickpea Soup is a warming, hearty and delicious meal for the winter time.

So that is going to wrap it up for this exceptional food chickpeas cutlets with chana soup recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!