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Chickpeas cutlets with Chana soup
Chickpeas cutlets with Chana soup

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We hope you got insight from reading it, now let’s go back to chickpeas cutlets with chana soup recipe. You can cook chickpeas cutlets with chana soup using 9 ingredients and 12 steps. Here is how you do that.

The ingredients needed to make Chickpeas cutlets with Chana soup:
  1. Prepare 1 cup Chickpeas (Kabuli chana)boiled
  2. Take 1 cup wet poha (flattened rice)
  3. You need 2 Green chillies
  4. Get 4-5 Garlic cloves
  5. You need to taste Salt
  6. Provide 2 tsp Garam masala powder
  7. Take 1.5 tsp Chaat masala
  8. Prepare As required Oil for shallow-frying and greasing
  9. Get 1 cup Breadcrumbs
Steps 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.

Slide the baking sheet into the. Try something different for vegetarians with Moroccan chickpea soup from BBC Good Food. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot. Chickpeas are a small legume popular in Mediterranean, Middle Eastern and Indian cookery. They are usually sold pre-cooked in cans, or dried; the latter must be soaked before cooking.

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