CHICK PEAS CUTLET

CHICK PEAS CUTLET


INGREDIENTS

 FRENCH BEANS-8-10
 CARROT-1 BIG


GREEN PEAS-A HANDFUL

POTATOES-1

ONION-1 SLICED (OPTIONAL)

GARLIC-3-4 CLOVES CHOPPED

GINGER-3 INCH PIECE CHOPPED

GREEN CHILLY 5 CHOPPED

CURRY LEAVES 7

GARAM MASALA /ALL SPICES POWDER-1/2 TABLESPOON

TURMERIC POWDER-A PINCH

PEPPER POWDER-1/2 TABLESPOON [OPTIONAL]

CORN FLOUR- 1 -2 TABLESPOONS

SALT

OIL

CORIANDER LEAVES- 2 TABLESPOON CHOPPED

BREAD CRUMBS-1 CUP

EGG- 2 

PREPARATION

SOAK CHICK PEAS OVERNIGHT
DRAIN WATER

COARSELY GRIND IT WITHOUT ADDING WATER

BOIL THE POTATO UNTIL TENDER. THE PEEL OFF THE SKIN AND LET IT COOL. THEN MASH IT.

STEAM THE OTHER VEGETABLES.

MIX ALL THE VEGETABLES AND ADD SALT AND PEPPER POWDER.

NOW TAKE A FRY PAN. ADD 3 TABLESPOONS OIL. WHEN OIL HEATS, ADD SLICED ONION . FRY TILL LIGHT GOLDEN COLOUR.

ADD CHOPPED GINGER, CHOPPED GARLIC, CHOPPED GREEN CHILLIES.  SAUTE IT

ADD CURRY LEAVES AND CORIANDER LEAVES.

ADD MASHED POTATOES AND VEGETABLES AND CORN FLOUR

ADD SALT AND GARAM MASALA POWDER

ALLOW ALL OF THEM TO MIX FOR SOME TIME IN LOW FLAME.

DIVIDE THE BATTER INTO SMALL EQUAL BALLS.

TAKE 2 EGGS AND BREAK AND MIX SOME SALT AND BEAT WELL.

SPREAD SOME BREAD CRUMBS IN A PLATE.

HOLD A BALL OF CUTLET MIXTURE IN YOUR HAND

PRESS IT GENTLY IN YOUR ARM TO GET A THE CUTLET SHAPE.

DIP IT FIRST IN EGG

THEN ROLL IT IN BREAD CRUMBS.

AGAIN TAKE A FRY PAN. ADD SOME OIL. YOU CAN NOW FRY YOUR CUTLET UNTIL GOLDEN BROWN O N BOTH SIDES.  

YOU CAN SERVE IT WITH TOMATO SAUCE.

TIPS

IF OIL NOT HOT, CUTLET WILL BREAK.BREAD CRUMBS CAN BE BOUGHT READYMADE OR IF YOU PREFER HOMEMADE JUST TAKE SOME RUSK AND GRIND IT IN THE GRINDER AND YOUR  BREAD CRUMBS ARE READY