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DRY FRUIT MODAK
Potato and Corn Rolls
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1 cup - boiled chickpeas (kabuli channa)
1 boiled potato (medium)
1/4 cup - onion, cut into thin strips
3/4 cup - breadcrumbs
1 tsp - roasted cumin powder
1/2 tsp - red chilli powder
1/2 tsp - mint powder
2 tsp - lemon juice
salt, to taste
oil, to shallow fry
How to Make Chickpeas-Potato Patties
Grind boiled chickpeas coarsely and transfer it to a big bowl.
Mash the boiled potato and add it along with the onions to the ground chickpeas.
Now, add 1/2 a cup breadcrumbs with all the spices and mix everything well.
Divide the mixture into 6-8 portions.
Give a desired shape to all patties and coat them with the remaining breadcrumbs for extra crispness.
Heat oil in a pan and place 3-4 patties at time.
Deep fry ensuring that the patties turn golden brown and crunchy on both sides.
Take the patties out on an absorbent paper to drain excess oil and ensure they remain crunchy.
Serve hot with coriander-mint chutney.
Recipe Courtesy: My Own Food Court
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