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Chana and Veggie Cutlets (Lunch box recipe)

Nov-25-2016
Manisha Shukla
15 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Chana and Veggie Cutlets (Lunch box recipe) RECIPE

Bengal gram whole ( with skin) cutlet with added vegetables, suji and flax seeds.

Recipe Tags

  • Veg
  • Medium
  • Tiffin Recipes
  • Fusion
  • Shallow fry
  • Snacks
  • High Fibre

Ingredients Serving: 4

  1. chana ( brown) 1 cup.
  2. cabbage grated 1/2 cup
  3. carrot grated 1/2 cup
  4. potato boiled 2
  5. corn boiled 1/2 cup
  6. Bread slices 4
  7. sooji 1/2 cup
  8. besan 1/2 cup
  9. ginger grated 1 tbsp
  10. garlic crushed 1tsp
  11. coriander leaves finely chopped 2 tbsp
  12. coconut grated 1 tbsp
  13. Garam masaala 1 tsp
  14. chilli powder 1 tsp
  15. Salt turmeric to taste
  16. Flax seeds 2 tsp
  17. Ajwain 1 tsp
  18. Sesame seeds 1 tsp
  19. oil for shallow frying.

Instructions

  1. Boil chana and grind coarsely
  2. Boil potato, mash and add
  3. Add grated cabbage, carrot,
  4. Add Suji , gram flour , grated coconut, corn .
  5. Soak bread in water, squeeze out water and add. Add roasted sesame seeds, Flax Seeds , coriander leaves andall masala
  6. Add 1 tbsp oil and water to form dough and make cutlets.
  7. Heat oil in a nonstick pan and shallow fry on medium flame.
  8. Let it cool a while and pack in tiffin with pouches of Tomato Ketchup.

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