Crispy Chana Dal And Aloo Cutlet Recipe

Posted by Shrikant Sharma on November 26th, 2018

Cutlets and Tikkis are love. Be it relishing them just with chutney or sauce, or in the form of a burger. The cutlets are something that can be made using many healthy ingredients such as vegetables and different dals. Also, this is the best way to make your children eat vegetables in a crispy way. This yummy and crispy Chana Dal and Aloo cutlet is very easy to make. You don’t even have to step out of your house to bring groceries or any other things. The ingredients you need to make this yummy cutlet are already in your kitchen.

Ingredients:

• 1 cup Chana Dal, soaked for 3 hours
• 2 potatoes, boiled and mashed
• 2 finely chopped green chillies
• A small bunch of finely chopped coriander leaves
• A small bunch of finely chopped mint leaves
• 1 tablespoon besan (gram flour)
• 1 teaspoon Chaat masala powder
• 1/2 teaspoon red chilli powder
• 1 inch finely chopped ginger
• 1/4 teaspoon asafoetida (hing)
• 1/2 teaspoon cumin seeds (jeera)
• 2 tablespoons fresh coconut, grated
• 1 teaspoon cardamom powder (elaichi)
• Oil of cooking cutlets

Making of Chana Dal and Aloo Cutlet recipe:

1. To make these crispy cutlets, start by making the mixture for the cutlets. And for that, first, thoroughly wash the Chana Dal with enough water and then soak in enough water for about 3 hours.

2. Then pressure cook the Chana Dal with water for about 2 to 3 whistles. Then, let the cooker cool down. Once the cooker gets cooled, drain all the water and transfer the Chana Dal into a mixer. Grind into a fine dry paste and keep it aside.

3. Now, take a non-stick pan and heat some oil in it. Once the oil is heated, add cumin seeds, hing, and saute for about few seconds. Then, add ginger, grated coconut, red chilli powder, elaichi powder. Mix well and saute for about a few seconds.

4. Now, add Chana Dal paste, mashed potatoes, besan, chopped coriander and mint leaves, chaat masala powder. Mix all the ingredients well and let the mixture cook for about 2-3 minutes on a medium flame.

5. Once the mixture starts to thickens, switch off the gas. Now, let the mixture cool down. Once the mixture is cooled, divide into small portions and make a cutlet of each portion.

Then, refrigerate the Chana Dal and Aloo Cutlet for about 15 minutes.

6. Heat oil in a frying pan. Once the oil is heated, deep fry these Chana Dal and Aloo cutlet until golden brown or crispy. Then, place the cutlets on the plate with tissue paper above it. Tissue paper will absorb the excess oil.

7. Crispy Chana Dal and Aloo Cutlets are ready to serve along with spicy green chutney or sauce. They can also be relished as snacks along with chai.

The author of the article is a well-known chef and is also passionate about writing. He writes for many columns, magazines and this crispy Chana Dal and Aloo cutlet recipe that you read is one of his creations.