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Channa Cutlet 
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Featured Recipes for Channa Cutlet
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For cutlets(patties):
potatoes - 2 large
black pepper powder - half tsp
turmeric powder - pinch
corn flour - 2 tbsp
salt
For gravy:
red channa (chick peas) - 2 cups
tamrind - size of a lemon
jaggery - 2tbsp
jeera - 1 tsp
channa masala - 3 tsp ( any brand like baadshah, mtr...)
red chilli powder - 1 tsp
salt as required
oil - 2 tsp
For garnish:
onion - sliced long
tomato - sliced in round shape
corriander - finely chopped
lime juice or lemon cut into quarters
curd - 1 cup
potatoes - 2 large
black pepper powder - half tsp
turmeric powder - pinch
corn flour - 2 tbsp
salt
For gravy:
red channa (chick peas) - 2 cups
tamrind - size of a lemon
jaggery - 2tbsp
jeera - 1 tsp
channa masala - 3 tsp ( any brand like baadshah, mtr...)
red chilli powder - 1 tsp
salt as required
oil - 2 tsp
For garnish:
onion - sliced long
tomato - sliced in round shape
corriander - finely chopped
lime juice or lemon cut into quarters
curd - 1 cup
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Preparing the Cutlets:
Take the potatoes in a large microwavable vessel filled with water.
Boil them on high heat until the potatoes become soft and tender.
Remove it, peel and mash the boiled potatoes.
Add salt to taste, turmeric powder, black pepper powder and corn flour to it and mash them thorougly so as to avoid any lumps in the mixture.
Now take a handful of the potato mix, shaping it into cutlet and flatten them slightly with your palm should be about 2 inches in diameter and 1 inch thick.
Heat the pan, add 2 tsp of oil and shallow fry the patties/cutlets on both the sides turning them gently adding little bit of oil each time till they turn golden brown in color.
When done with all the cutlets, arrange the cutlets/patties on the pan itself and keep on a low heat..(just want them to be hot till served).
The gravy part:
Soak the red chick peas (cenegalu)overnight. Drain that soaked water the next day and boil it till done.
Soak the tamrind in hot water and remove the pulp.
Powder the jaggery and keep it aside.
Heat 2 tsp of oil , add jeera and saute it, now add the boiled red chick peas along with the water.
Add salt, channa masala and red chilli powder to it. I even added 2-3 cups of water accordingly since there wasn't enough water left after I boiled my channas.
After 5-6 minutes, add the tamrind pulp, jaggery and let it boil for still 3 more minutes on a medium heat only.
Mix well and leave it on the stove on a low flame only.
Don't you think it's a lengthy process, but after all done, tastes so delicious. Lastly the
Serving
Take 2 cutlets on a plate, pour the red chick peas gravy on top of it. Add about 1 tbsp of curd on top of it, squeeze out the lemon and lastly garnish the Chaat with onion, tomato and corriander.
Serve and have them hot only.
Take the potatoes in a large microwavable vessel filled with water.Boil them on high heat until the potatoes become soft and tender.
Remove it, peel and mash the boiled potatoes.
Add salt to taste, turmeric powder, black pepper powder and corn flour to it and mash them thorougly so as to avoid any lumps in the mixture.
Now take a handful of the potato mix, shaping it into cutlet and flatten them slightly with your palm should be about 2 inches in diameter and 1 inch thick.
Heat the pan, add 2 tsp of oil and shallow fry the patties/cutlets on both the sides turning them gently adding little bit of oil each time till they turn golden brown in color.
When done with all the cutlets, arrange the cutlets/patties on the pan itself and keep on a low heat..(just want them to be hot till served).
The gravy part:
Soak the red chick peas (cenegalu)overnight. Drain that soaked water the next day and boil it till done.Soak the tamrind in hot water and remove the pulp.
Powder the jaggery and keep it aside.
Heat 2 tsp of oil , add jeera and saute it, now add the boiled red chick peas along with the water.
Add salt, channa masala and red chilli powder to it. I even added 2-3 cups of water accordingly since there wasn't enough water left after I boiled my channas.
After 5-6 minutes, add the tamrind pulp, jaggery and let it boil for still 3 more minutes on a medium heat only.
Mix well and leave it on the stove on a low flame only.
Don't you think it's a lengthy process, but after all done, tastes so delicious. Lastly the
Serving
Take 2 cutlets on a plate, pour the red chick peas gravy on top of it. Add about 1 tbsp of curd on top of it, squeeze out the lemon and lastly garnish the Chaat with onion, tomato and corriander.Serve and have them hot only.
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