Beetroot Chana Cutlets

Ingredients

• 100 g boiled brown chana (chickpeas)
• 60 g grated beetroot
• 100 g boiled potato
• 10 g besan (chickpea flour)
• 5 g crushed ginger
• 5 g finely chopped green chillies
• 5 g chopped coriander leaves
• 3 g cumin powder
• 2 g chaat masala
• 2 g salt
• 5 ml oil for pan-cooking
• 30 g coriander chutney

Preparation

1. Mash boiled chana and potato together.
2. Mix in grated beetroot, besan, ginger, chillies, coriander, cumin, chaat masala and salt.
3. Shape into 4-5 flat cutlets.
4. Heat non-stick pan with minimal oil.
5. Cook cutlets 3-4 min each side until golden.
6. Serve hot with coriander chutney.