Chana Cutlets are an excellent vegan breakfast, you can even use these in a quick wrap with some mayo, cheese and sauces, or can have them in a vegan salad bowl. Some important health benefits from brown chana (chickpeas) are that these contain amazing levels of iron, vitamin B6, and magnesium and are great source of vitamin K, folate, phosphorus, zinc and copper. This recipe calls for overnight soaked and boiled brown chana, later mashed in with some strong Indian spices to form elegant patties. Here's a quick tip, I put a lot of fresh chopped coriander leaves in the mixture and that enhances the taste to a next level. These cutlets taste best with green chutney.
Equipment
- blender/processor
- non stick pan
Ingredients
- 2 cups brown chana
- 2 medium onions finely chopped
- 1/2 cup finely minced ginger, garlic and green chillies
- 1 tbsp roasted cumin powder
- 2 tbsp olive oil
- 1 cup roasted and coarsely ground peanuts
- 1 cup chopped coriander leaves
- 3-4 tbsp olive oil/butter/ghee for pan frying
- Salt to taste
Instructions
- Soak brown chana overnight or for 6-8 hours, boil them with a tsp of salt in a pressure cooker.
- Mash the chana to form a coarse mixture and add in all above ingredients. Do it in a chopper or food processor to gain desired texture for cutlets.
- Form medium sized cutlets and shape.
- Pan fry these cutlets in a non stick pan until golden brown each side (for best taste use ghee)
- Serve hot with green chutney and enjoy.
Notes
You can also replace chana with chickpeas.