Chickpea and Broccoli Cutlets | How to make Chickpea and Broccoli Cutlets

Name: Chickpea And Broccoli Cutlets
Prep time: 8 h
Cook time: 15 min
Total time: 8 h 15 min
Yield: 2 people
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

By Neelima Katti | 28th Jan 2016 |

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4.8 from 9 reviews Rate It!

Chickpea and Broccoli Cutletsby Neelima Katti

Prep Time
8
Hours
Cook Time
15
mins
Serves
2
People

1365 saves

9 reviews

235 likes

About Chickpea and Broccoli Cutlets Recipe

These healthy cutlets are high on protein and fibre, a perfect way to start your meal.

Chickpea and Broccoli Cutlets

Ingredients to make Chickpea and Broccoli Cutlets

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

How to make 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!

My Tip:

I served them hot with a healthy dip of hung curd with garlic seasoning, salt and black pepper.