Beetroot Channa/Chickpeas Cutlets/Patties (No potatoes)

I had this idea of doing beetroot channa patties for a long time – unfortunately due to work, I never got around to trying it! I am a little picky about beetroot – I like it in cooked in some specific dishes 🙂 But because it is high in iron content and very nutrient-rich, it is generally good to include in the diet in different ways – hence I tried these cutlets!
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These cutlets turned out amazingly well – you really don’t need any potatoes to bind this at all. The cutlet was soft on the inside with some crunchy bits of channa! I added in some crushed peanuts to add a nice bite as well 🙂 I actually made a sandwich out of this cutlet – I shaped them a little bigger than the usual cutlets, placed them on a slice of wheat bread spread with mint chutney, and added some slices tomatoes and onions on top! I grilled the sandwich and it tasted heavenly! You could serve this cutlet as is or make it into a sandwich 🙂
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Beetroot Channa/Chickpeas Cutlets/Patties (No potatoes)

  • Servings: 8-10 cutlets
  • Difficulty: easy
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Ingredients
  1. 2 small beetroots (peeled and boiled)
  2. 1 cup cooked channa/garbanzo beans
  3. 1 tsp cumin powder
  4. 1/2 tsp coriander powder
  5. 1 tsp red chilli powder
  6. 1/2 tsp garam masala
  7. Pinch of turmeric
  8. Pinch of hing
  9. 1 tbsp peanuts/groundnuts
  10. 1 slice of wheat bread
  11. 4 tbsp semolina
  12. Salt to taste
  13. 1 tsp oil per cutlet

Method

  1. Chop the boiled beetroots roughly and add it to a blender. Add the cooked channa and all the spices as well. Cut the bread into small pieces and add it in too. Without adding a lot of water, Blend everything coarsely.
  2. Take this blended mixture into a large bowl. Coarsely crush the peanuts and add it to this and mix well. Shape the mixture into 6 large patties for sandwiches or 8-10 smaller cutlets.
  3. Spread the semolina out on a plate. Roll each cutlet in some semolina and place it on a heated skillet. You can prepare these in batches of 3-4. Add 1 tsp oil around the edge of each cutlet and let it get crisp on one side. Slowly flip each cutlet over and let the bottom side get slightly crisp.
  4. Repeat with the rest of the cutlet mixture.

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