Sweet Potato and Chickpeas Cutlet Recipe

This crispy, sweet, salty and delicious sweet potato and chickpeas cutlets with the hint of medium spices are every kids favorite ..........this power pack healthy cutlets are rich in carbs, proteins, antioxidants other essential vitamins and minerals.....can be served as a snack or used as a filling of rolls or wraps..........!!!!!

Nutritional info

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  • 49.9 kcal
    Energy
  • 1.3 gm
    Total Fat
  • 0.3 mg
    Iron
  • 7.2 gm
    Carbohydrate
  • 0.7 gm
    Protein
  • 0.4 mg
    Vitamin C
  • 9.7 mg
    Calcium
  • 0.8 mcg
    Vitamin A
0.28 Tbsp(3.0 gm) Chole
4.0 Ml(4.0 ml) Water
3.0 Boiled Chopped Tbsp(28.0 gm) Sweet Potato
1.0 Tbsp(10.0 gm) Besan
1.0 Tsp(5.0 gm) Ginger Garlic Paste
1.0 Tbsp(8.0 gm) Bread Crumbs
1/4 Powder Tsp(0.54 gm) Red Chilly
1/4 Tsp(0.41 gm) Dhania Powder
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(0.58 gm) Ajwain
1/4 Tsp(0.59 gm) Jeera
1/4 Tsp(1.0 gm) Salt
1.0 Tsp(3.0 ml) Oil
  • Take 1/4 cup sweet potato, boil it and keep aside.

  • Take 1 tsp chole, soak it overnight, boil and mash it. Keep aside.

  • Take a mixing bowl and add previously boiled and chopped sweet potatoes, previously boiled and mashed chole, 1 tsp ginger garlic paste, 1/4 tsp dhania powder, 1/4 tsp jeera, 1/4 tsp haldi, 1/4 tsp red chilli powder, 1/4 tsp ajwain, 1/4 tsp salt, 1 tbsp besan and 1 tbsp bread crumbs.

  • Making sure all the ingredients are evenly distributed, mix properly with hand and shape the batter to make cutlets. Keep aside.

  • Heat 1 tsp oil at a low flame in a frying pan.

  • Shallow fry the cutlets on both sides till crispy and golden brown.

  • Serve hot.