Tangy Chana/Chickpea Cutlet

Normally cutlets involve using potatoes to get the right consistency to shape them.Other day when there were lot of boiled chickpea in my kitchen that was left over from Chana masala,thought of making quick Chana cutlets to pack for my kiddos snack box.Also I had a dry powder made from oats,flaxseeds and peanuts.There it was..My amazing tiny cutlets coated with healthy mixture rather than usual breadcrumbs and was rather more happy when I saw my little ones snack box returning home empty !

Ingredients:

• Boiled Chana/Chickpea - 1 cup
• Onions very finely chopped
• Red chilli powder to taste
• Turmeric powder to taste
• A dash of Amchur or  dry mango powder
• Salt to taste
• Finely chopped Nuts of your preference
• Coriander Finley chopped
• Maize flour or Yellow Corn flour to bind them.
• Lemon juice 1/2 tsp

For the coating:

Dry roasted oats,flaxseeds and a tsp of peanuts.

NOTE:

Lemon juice and Amchur powder gives nice tangy flavor to the cutlets.You can vary them accordingly.

Maize flour is a very healthy substitute to white corn flour or maida or even rice flour and can be used as appropriate as a binding agent.

Method

• Mash the boiled kabuli Chana well .Make sure there is not much water in it else consistency will be mushy.
• Add all the ingredients one by one and mix well.
• Add maize flour to get the right consistency to shape the cutlets.
• Slight wet the cutlets with water in your hands and roll them in the dry roasted powder.
• Shallow fry in ghee or oil and serve it with ketchup or green chutney.

Tangy Chana cutlets is a rich source of protein and with added benefits of maize,its a nutritious delight for kids snacks.