Chickpeas cutlets with Chana soup
Chickpeas cutlets with Chana soup

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chickpeas cutlets with chana soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

The perfect mid-day meal to keep your little one energized, Chickpea Cutlets with Kissan Fresh Tomato Ketchup is a great and exciting tiffin recipe. Refrigerate cooked chickpeas in an airtight container or food-safe bag without additional liquid. To freeze cooked chickpeas, pat them dry then place in a single layer on a baking sheet lined with parchment paper or foil.

Chickpeas cutlets with Chana soup is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Chickpeas cutlets with Chana soup is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have chickpeas cutlets with chana soup using 9 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Chickpeas cutlets with Chana soup:
  1. Make ready 1 cup Chickpeas (Kabuli chana)boiled
  2. Make ready 1 cup wet poha (flattened rice)
  3. Take 2 Green chillies
  4. Make ready 4-5 Garlic cloves
  5. Get to taste Salt
  6. Get 2 tsp Garam masala powder
  7. Make ready 1.5 tsp Chaat masala
  8. Make ready As required Oil for shallow-frying and greasing
  9. Get 1 cup Breadcrumbs

Chana Dal has a great texture and flavor and is available online at Bob's Red mill or anywhere where you can find bob's red mill legumes or amazon(Chana Dal (Split. Chickpeas have your back, and we especially love them packed into a breakfast sandwich. When it comes to lunch and dinner, chickpeas can do it all. Mediterranean chickpea and chicken soup is everything you want in a homemade weeknight soup.

Steps to make Chickpeas cutlets with Chana soup:
  1. Take boiled chickpeas in a blender and add green chillies and garlic cloves and grind. Don’t overdo.
  2. Add salt, garam masala powder and chaat masala and grind into a coarse mixture.
  3. Add poha (flattened rice) to this mixture and mix well again. One can grind poha before adding.
  4. Transfer into a bowl and refrigerate for 15-20 minutes.
  5. Heat some oil in a non-stick pan.
  6. Add breadcrumbs to the mixture and mix well.
  7. Grease your palms with oil and divide the mixture into equal portions and shape them into desired cutlets. I gave a round shape only.
  8. Place tikkis on the pan and shallow-fry till evenly golden from both the sides. Drain on absorbent paper.
  9. Serve hot with sweet red chilli sauce.
  10. For chana soup soak black chana overnight and boil in the morning with little salt.
  11. After they are nicely boiled, take little chana water and add some lemon juice and a pinch of black pepper before serving.
  12. Garnish with coriander leaves and serve hot.

Try something different for vegetarians with Moroccan chickpea soup from BBC Good Food. Chickpea soup recipe - Thick, creamy and delicious chickpea soup made with pantry staples. Chickpeas are one of the staple legumes in Indian cuisine. So whenever I soak chickpeas to make chana masala. I often set aside some in the fridge for the following days to make this chickpea soup.

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