Ingredients

• 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