Follow these steps for perfect results
Chana dal (Bengal Gram Dal)
soaked for 3 hours
Potatoes (Aloo)
boiled and mashed
Green Chilli
finely chopped
Coriander (Dhania) Leaves
chopped
Mint Leaves (Pudina)
chopped
Gram flour (besan)
Chaat Masala Powder
Red Chilli powder
Ginger
finely chopped
Asafoetida (hing)
Cumin seeds (Jeera)
Fresh coconut
grated
Cardamom Powder (Elaichi)
Sunflower Oil
for making cutlets
Wash chana dal and soak in water for 3 hours.
Pressure cook chana dal with water for 2-3 whistles.
Strain the water from the chana dal and grind into a dry fine paste.
Heat oil in a pan, temper with cumin seeds and asafoetida, sauté for 10 seconds.
Add ginger, coconut, red chilli powder, and cardamom powder. Sauté for a few seconds.
Add chana dal paste, boiled mashed potatoes, besan, coriander leaves, mint leaves, and chaat masala.
Stir fry the mixture for 2-3 minutes on medium-low flame until it thickens.
Turn off the heat and let it cool slightly.
Make flat, thick medium balls and refrigerate for 15 minutes.
Heat oil in a frying pan and fry the cutlets from both sides for 5 minutes each, until golden brown.
Fry on low to medium heat for crispness.
Remove the cutlets and place on a kitchen towel to absorb excess oil.
Serve hot with Dhaniya Pudina Chutney and Masala Chai or Filter Coffee.
Expert advice for the best results
For extra crispness, add a tablespoon of rice flour to the mixture.
Adjust the amount of chilli powder according to your spice preference.
Ensure the mixture is not too moist for easy shaping.
Everything you need to know before you start
20 mins
Cutlets can be prepared and refrigerated before frying.
Arrange cutlets on a plate with a side of chutney and a sprinkle of chaat masala.
Serve hot with chutney and tea.
Can be served as an appetizer or snack.
Spiced Indian tea complements the savory flavors.
South Indian Filter Coffee
Discover the story behind this recipe
Popular snack in many parts of India.
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