Chickpea and Cottage Cheese Cutlets

You don’t want a veg cutlet recipe that has potato in it? Here’s the right recipe for you…my Chickpea and Cottage Cheese Veg Cutlets have no potato in them…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

These cutlets are delicious and are packed with protein and fiber. Apart from the fact that they are deep fried and crispy, they are made with healthy ingredients. You can flavour them with any spices or herbs of your choice. 

This recipe is very popular with kids and grownups alike. 

 Everyone loves to have a crispy cutlet with a secret inside that reveals itself after the first bite!

  Click the link below to watch the video:

CHICKPEA AND COTTAGE CHEESE CUTLETS Makes 9

Ingredients:

Boiled chickpeas – 2 ½ cups

Finely chopped onion – 3 tbsp

Grated garlic – 1 tsp

Salt – to taste

Thinly sliced cottage cheese – 8 to 9 pieces (about 200g)

Bread crumbs – 2 cups or as required

Corn flour – 2 to 3 tbsp

All purpose flour – 2 to 3 tbsp

Vegetable oil – for deep frying

 

DRY SPICES

Black pepper powder – to taste

Red chili flakes – to taste

Coriander powder – 1 tsp

Dried oregano – 1 tsp

   

Method:

1.    Put the boiled chickpeas / Kabuli chana into a large bowl. Mash them up.

2.    Add in the chopped onion, garlic, DRY SPICES and salt to taste. Mix well to combine.

3.    Divide the mixture into equal portions. Flatten out each on to the work surface. Place a sheet of cottage cheese in the center and cover it with the mixture to seal it completely. Shape into cutlets with your fingers. Keep aside. Repeat with the rest of the mixture and cottage cheese slices.

4.    In a bowl add in the corn flour and all purpose flour. Season with salt and mix well. Coat the prepared cutlets with this dry flour mixture. Shake off the excess and keep aside.

5.    Once all of them have been coated, add water as needed, to the flour mixture and make slurry. It should have a coating consistency.

6.    Dip each cutlet into the slurry and then crumb coat them with the bread crumbs. Keep in the fridge for at least half an hour before frying them.

7.    Deep fry the cutlets in hot oil till you get a nice golden brown colour on them. The cutlets will turn crispy on the outside.

8.    Serve them hot with coleslaw or salad on the side.

 © Rinki’s Kitchen