Chana Cutlet

29 Jul

1. Soak the Kabuli Chana overnight so it softens. Cook it in a pressure cooker to soften it further. To know if its soft enough, hold one chana between your fingers and press it gently; if the skin comes off or it breaks its soft enough.

2. Let it cool down. Then grind it in a mixer to a coarse paste.

3. Cut an onion or two into very small pieces. Cut a few green chillies into very small pieces. Add salt, chilly powder, a little ginger powder to the onion and chillies. Fry it gently with as little oil as needed till it turns golden brown. Cool it and mix all of it with the chana dough.

4. If the dough is too dry add a little water to it to soften it up. If its too wet, add a little wheat flour or Maida to make it firmer.

5.Divide dough into even shaped balls. Flatten out the balls into small semicircles.

6. Bake on Tawa with a little oil until both sides turn golden brown. Serve with sauce 🙂

The key in this recipe is that we did not use potato at all. The taste is a little dry; yes, but its an ok ok recipe to make if all you have is some chana :

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