15 minsChickpeas are a great source of protein and fiber. Get your protein fix from this recipe made from chickpea, beetroot and minimal spices. A roasted delightful finger food that your kids will love it .
Nutritional info
- Ingredients
- Step-by-step
2 Tbsp(23.0 gm) Chole
1 Tbsp(8.0 gm) Beet Root (Grated)
1 Tbsp(8.0 gm) Bread Crumbs
1 Tsp(5.0 gm) Garlic Paste
1/4 Tsp(0.44 gm) Jeera Powder
1/4 Tsp(0.53 gm) Dry Mango Powder
1/4 Tsp(1.0 gm) Salt
2 Tsp(7.0 ml) Oil
Soak 2 tbsp of chole overnight, boil and keep aside.
Take a mixing bowl and add the previously boiled chole, 1 tsp chopped garlic, 1 tbsp grated beetroot, 1/4th tsp salt, 1/4th tsp jeera powder and 1/4th tsp amchur.
Mash and mix properly with hand.
Making sure all the ingredients are evenly distributed, roll this batter into cylindrical shaped fingers and coat them with bread crumbs.
Heat 2 tsp oil on a low flame in a frying pan.
Shallow fry the cutlets on both sides till crispy and golden brown.
Serve hot.
