Chickpea and Broccoli Cutletsby Neelima Katti

  • Chickpea and Broccoli Cutlets, How to make Chickpea and Broccoli Cutlets
  • Chickpea and Broccoli Cutlets, How to make Chickpea and Broccoli Cutlets
  • Chickpea and Broccoli Cutlets, How to make Chickpea and Broccoli Cutlets
  • Chickpea and Broccoli Cutlets, How to make Chickpea and Broccoli Cutlets
Chickpea and Broccoli Cutletsby Neelima Katti
  • Chickpea and Broccoli Cutlets (155 likes)

  • By Neelima Katti|
    Last updated on Mar 24th
  • Prep Time8Hours
  • Cook Time15mins
  • Serves2People
Chickpea and Broccoli Cutlets

Ingredients

  • Chickpea ( kabuli chana), soaked and pressure cooked- 1/2 cup
  • Broccoli florets- 1/2 cup
  • Onion ( finely chopped )- 1 small sized
  • Salt to taste
  • Green chillies (finely chopped)- 1 teaspoon (vary according to taste preference)
  • Corriander powder- 1/4 teaspoon
  • Chaat masala - 1/4 teaspoon
  • Fresh coriander- 1 small bunch
  • Lemon juice- 1 tablespoon

Steps

  1. Cook the chickpeas till they are soft and easily yield when pressed with fingers. Run them in a blender till it forms a coarse paste.
  2. Blanch broccoli florets by boiling them in sufficient water for some time, then drain the water and immerse in cold water to retain their colour.
  3. Finely grate the broccoli using a grater and mix it with the chickpea paste.
  4. To this mixture, add the chopped onions, salt, coriander powder, chaat masala, chopped green chillies, fresh coriander, lemon juice.
  5. Mix it thoroughly, shape them into small oval or round patties.
  6. Air fry at 180 degree Celsius for 15 minutes, stopping once after ten minutes to flip them. Alternatively you can deep fry or shallow fry in a non stick tawa till they get a golden brown colour.
  7. Serve hot for best taste!
My Tip: I served them hot with a healthy dip of hung curd with garlic seasoning, salt and black pepper.

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