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Chick Pea Cutlet
Ingredients
125 GMS. of overnight soaked Chick peas OR Chole
1 tsp. each of Ginger and Garlic paste
1 tsp. Chili paste
2 tbsp.. chopped Cilantro leaves
2 tbsp.. Bread Crumbs
3 tbsp.. Curd (thick)
1/4 tsp. Kastoori (dried fenugreek leaves) Methi
2 tbsp.. each of grated paneer and processed cheese
Salt and Black Pepper according to taste
Serve with
Tomato Ketchup or Green Chutney
Method
1.For Stuffing mix Paneer and processed cheese with salt and pepper and set aside.
2.Pressure cook Chick Peas OR Chole with water level 1/2 inch above chole. Add a pinch of salt.
3.Give one whistle and simmer on slow flame for 30 mins. Cool and mash it finely with a rolling pin.
4.Add ginger, garlic, chili paste, coriander, salt, pepper and 2 tbsp. of curd and mix with a light hand. Divide into equal balls.
5.Stuff with 1 tsp. of stuffing and fold like a cutlet.
6.Mix the remaining curd with 1/4 tsp. of kastoori methi (dried fenugreek leaves) and dip the cutlets in it roll it over bread crumbs & deep fry until done.
Ingredients
125 GMS. of overnight soaked Chick peas OR Chole
1 tsp. each of Ginger and Garlic paste
1 tsp. Chili paste
2 tbsp.. chopped Cilantro leaves
2 tbsp.. Bread Crumbs
3 tbsp.. Curd (thick)
1/4 tsp. Kastoori (dried fenugreek leaves) Methi
2 tbsp.. each of grated paneer and processed cheese
Salt and Black Pepper according to taste
Serve with
Tomato Ketchup or Green Chutney
Method
1.For Stuffing mix Paneer and processed cheese with salt and pepper and set aside.
2.Pressure cook Chick Peas OR Chole with water level 1/2 inch above chole. Add a pinch of salt.
3.Give one whistle and simmer on slow flame for 30 mins. Cool and mash it finely with a rolling pin.
4.Add ginger, garlic, chili paste, coriander, salt, pepper and 2 tbsp. of curd and mix with a light hand. Divide into equal balls.
5.Stuff with 1 tsp. of stuffing and fold like a cutlet.
6.Mix the remaining curd with 1/4 tsp. of kastoori methi (dried fenugreek leaves) and dip the cutlets in it roll it over bread crumbs & deep fry until done.
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