INGREDIENTS: 2 cups soaked black chana (bengal gram whole)
1 large chopped onion
1/4 cup chopped coriander leaves
3/4 cup breadcrumbs
salt and green chilli to taste
1 tsp garam masala
1 tsp coriander powder
1-2 tbsp cornflour
For coating:
1 cup breadcrumbs
sesame and flax seeds (optional)
METHOD
Roughly grind chana in grinder, don't grind smooth. Transfer in a bowl, add all the above ingredients mentioned above except for ingredients mentioned under coating.
Mix well and make round cutlets.
Make thin batter of cornflour by adding water. Spread breadcrumbs in a plate.
Dip cutlets in cornflour batter. Keep on breadcrumbs, sprinkle sesame seeds and flax seeds. Coat with breadcrumbs on other side too.
Deep on medium hot oil and serve with onions and chutney or tomato sauce.
NOTES:
1. If you find difficulty in making cutlets sprinkle some water.
2. The colour of chana here is little blackish as I added cooking soda while boiling. Adding soda while boiling is completely optional. It just save your time.
Pictorial:
1. Coarsely grind black chana.
2. Add chopped onion, coriander, salt.
3. Bread crumbs and other ingredients. Mix well and combine.
4. Make cutlets.
5. Dip in cornflour-water batter.
6. Keep on breadcrumb and sprinkle sesame seeds and flax seeds.
7. Now coat in breadcrumbs.
8. Shallow fry or deep.
9. From both the sides.
10. Serve with sauce or chutney.
11. Closer look.
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