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Three bean cutlets
Three bean cutlets
  • Author: Monika Manchanda
  • Prep time: 30 mins
  • Cooking time: Under 20 mins
  • Serves 3-4
    • 1/2 cup boiled chickpeas (white channa)
    • 1/2 cup boiled kidney beans (rajma)
    • 1/2 cup boiled black-eyed peas (lobia)
    • 1 large boiled potato, peeled
    • 1 small onion, finely chopped
    • 1/4 cup breadcrumbs
    • 1/2 tsp ginger-garlic paste
    • 1/2 tsp cumin powder
    • 1/2 tsp paprika
    • 1/2 tsp sumac
    • handful of chopped coriander leaves
    • Salt to taste
    • 3-4 tbsp Fortune Rice Bran Health oil for shallow frying
Method of preparation
    • In a large bowl, using a potato masher, mash together the boiled chickpeas, kidney beans, black-eyed peas and potato.
    • To the above, add the finely chopped onions, breadcrumbs, ginger-garlic paste, coriander leaves, salt and dry spice powders.
    • Refrigerate for 10-15 minutes.
    • Take about 2-3 tbsp of the dough and make round patties about 1/4 inch thick. Smoothen the edges of the cutlet by rolling on the countertop.
    • In a shallow pan, heat 3-4 tablespoons of Fortune Rice Bran Health oil. Once it is hot, shallow fry cutlets in small batches for 6-8 minutes on each side till they are golden brown and crisp.
    • Serve hot with green chutney or tomato ketchup
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