Masala Quinoa Patties With Mint Coriander Chutney Recipe

About this recipe

Masala Quinoa Patties with Mint-Coriander Chutney are a delightful fusion of taste and nutrition. These crispy patties are made with quinoa, chickpea flour, and a blend of Indian spices to create a savory snack that's both satisfying and healthy. Paired with a refreshing mint-coriander chutney, they offer a vibrant burst of flavors that perfectly complement the patties' crisp texture. This dish is easy to prepare and serves as an excellent high-protein snack option. Ideal for an evening treat or as a party appetizer, these patties are sure to impress with their deliciousness and nutritional benefits. Packed with 20g protein, they are perfect for gym-goers seeking a balanced yet indulgent meal.

Ingredients

• 500 g Whole Farm Premium Quinoa Seeds
• 1 Bunch Mint Leaves (Pudina)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse and cook the quinoa in water until soft, then drain and cool.
2. 2. Mash the boiled potato in a large bowl until smooth.
3. 3. Add the cooked quinoa, chickpea flour, finely chopped onion, grated ginger, and green chili to the bowl.
4. 4. Mix in Suhana Dal Makhani Spice Mix, turmeric, red chili powder, rock salt, and baking soda to the mixture.
5. 5. Combine everything well until a thick, cohesive dough forms. Adjust consistency with chickpea flour if needed.
6. 6. Divide the mixture into equal portions and shape each into patties about 2 cm thick.
7. 7. Heat oil in a pan over medium heat and carefully place the patties in the pan.
8. 8. Cook each patty for 4-5 minutes per side until golden and crispy, then remove to a plate lined with paper towels.
9. 9. For the chutney, blend mint leaves, coriander leaves, lemon juice, rock salt, and a splash of water until smooth.
10. 10. Serve the hot patties alongside the fresh mint-coriander chutney as a dipping sauce.