Golden Chickpea Cutlets With Spiced Coconut Sauce Recipe

About this recipe

Crispy chickpea cutlets paired with a rich, medium-spiced coconut sauce, offering a satisfying and protein-packed dinner.

Ingredients

• - Tong Garden Cheddar N Jalapeno Chickpeas
• Pcs Bikaji Bikaneri Bhujia 35g
• 1Kg Potato
• 200 ml Coconut Milk
• 250g Green Chilli
• 100 g Coriander Leaves
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 100 g Salt
• 50 g Black Pepper Powder

Instructions

1. 1. Mash the boiled chickpeas and potatoes together until smooth and lump-free.
2. 2. Add gram flour, turmeric, cumin, salt, and black pepper to the mixture and combine thoroughly.
3. 3. Shape the mixture into small, flat cutlets and set aside on a tray.
4. 4. Heat 2 tablespoons of vegetable oil in a skillet and pan-fry the cutlets until golden and crispy on both sides.
5. 5. In another pan, heat 1 tablespoon of oil and add mustard seeds, curry leaves, and green chilies.
6. 6. Once the mustard seeds crackle, pour in the coconut milk and stir well.
7. 7. Add a pinch of turmeric powder and salt to the coconut sauce and let it simmer for 5 minutes.
8. 8. Garnish the sauce with freshly chopped coriander leaves for added flavor.
9. 9. Arrange the crispy chickpea cutlets on a plate and drizzle the spiced coconut sauce generously over them.
10. 10. Serve hot and enjoy the delicious balance of textures and spices.