In India, cutlets are made with spiced mashed vegetables or minced meat, which are then given a shape (generally oval or circular), breaded, and deep-fried. Today, I am sharing the recipe for chickpea cutlets. These vegan cutlets are delicious and are equally enjoyed by meat-eaters too. In India, cutlets are usually served for breakfast or as a snack. You can also serve them as a main course dish.
Ingredients notes
Cooked chickpeas: Home-cooked chickpeas give better result as they are moister. When cooking chickpeas for cutlets, overcook them. It will be easier to mash overcooked chickpeas and they will also be more moist.Seasoning and spices: I have used only chili flakes, salt, pepper, and garlic to flavor these cutlets. That’s the way I prefer them. You may add more spices like ground cumin, garam masala, ginger, etc. to flavor them.
Step 3: Add chopped onion, garlic, cilantro, chili flakes, pepper, and salt. Step 4: Mix everything. Steps 5 and 6: Divide the mixture into 8 equal parts. Roll each part between your palms and flatten them into ½ inch thick cutlets. Step 7: Put all-purpose flour in a bowl. One by one, roll all the cutlets over the flour, dust off the extra flour, and put them on a plate. Steps 8 and 9: In a large bowl, mix flour and water to make a smooth batter. Step 10: Pick one cutlet and dip it into the flour batter. Quickly pick up and drip off the excess batter. Step 11: Roll it over bread crumbs until the cutlet gets evenly coated with crumbs. Repeat the process with all the remaining cutlets. Step 12: Deep fry until they turn golden brown. Your delicious vegan chickpea cutlets are ready to be enjoyed. In India, if served for breakfast they are generally served with some toasted bread and a dipping sauce. If serving as a snack, serve it with a chutney like mint chutney, tomato coriander chutney, or any other dipping sauce of your choice. In the main course serve cutlets with some grilled or stir-fried vegetables. It can also be served with a salad like Fattoush, Tabouleh, or French carrot salad. You can also store them before deep-frying, for around 2 days. To freeze, spread them in a single layer on a freezer-safe tray and freeze for around 2-3 hours. Once they are frozen, transfer them to freezer-safe containers or zip lock bags and freeze. After microwaving the cutlets may become soft for a while. Allow them a few seconds to regain their normal shape and texture before serving. To cook frozen uncooked cutlets, deep fry them. You don’t need to thaw them first, just remove the big ice crystals(if any) before adding them to the hot oil.
Recipe
