Chickpea Cutlet

Recipe by
Total Time:
8-12 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 1 cup - White chickpea (channa)
  • 1 - Potato (skin peeled)
  • 2 - Bread slices
  • a handful - Coriander leaves (chopped)
  • 1/4 tsp - Turmeric powder
  • 1 tsp - Coriander powder
  • 3/4 tsp - Garam masala powder
  • 1 tsp - Badshah kitchen king masala
  • 1 tsp - Chilli powder
  • Salt

How to Make Chickpea Cutlet

  • Soak chickpea in water for 8 hours.
  • Pressure cook chickpea and potato together until soft and done (about 6-8 whistles) and set it aside to cool.
  • Drain the water and add all the masala (spice) powders, coriander leaves and salt.
  • Dry grind bread slices coarsely to form crumbs and add half of it to chickpea mixture and spread the rest in a plate.
  • Form small balls from the mixture, flatten and coat both sides with bread crumbs.
  • Heat 1 tsp of oil in a flat non-stick pan.
  • Place cutlets, drizzle a few drops of oil around the corners and shallow fry each side on low flame for about 3-4 minutes or till golden brown.
  • Serve it with ketchup.
  • Recipe Courtesy: Indian Vegetarian Kitchen