Chickpea and Broccoli Cutlets

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.

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.

Finely grate the broccoli using a grater and mix it with the chickpea paste.

To this mixture, add the chopped onions, salt, coriander powder, chaat masala, chopped green chillies, fresh coriander, lemon juice.

Mix it thoroughly, shape them into small oval or round patties.

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.

Serve hot for best taste!