INGREDIENTS (250 ml cup used)
- White chickpea (Choley) – 1 cup
- Potato (skin peeled) – 1 piece
- Bread slices – 2 pieces
- Chopped coriander leaves – handful
- Turmeric powder – ¼ cup
- Coriander powder – 1 teaspoon
- Garam masala powder – ¾ cup
- Chilly powder – 1 teaspoon (optional)
- Salt to taste
- Oil – 2 tablespoons
METHOD OF PREPARATION
- Soak the chickpeas in water for eight hours.
- Cook and boil the chickpeas and potato, until it is soft and set it aside to cool.
- Drain the water and add all the masala, coriander leaves and salt.
- Dry grind the bread crumbs and mix half of it with the chickpea mixture and spread the other half on a plate.
- Mould small balls with the mixture, flatten them in the centre to give them the shape of cutlets and roll them over the bread crumbs spread.
- Heat one teaspoon oil in a flat pan.
- Place the cutlets and shallow fry them for three-four minutes till both sides turn golden brown.
- Serve it with ketchup or any other sauce or dip.
- 100 grams of boiled chickpeas contain 164 calories, 8.9 grams of protein, 27 IU of vitamin A, 172 mcg of folate, 291 mg of potassium, 49 mg of calcium, 168 mg of phosphorus and 2.89 mg of iron. Chickpeas produce gas and flatulence, so the consumption should be restricted in quantity for women who have the tendency of developing gas.