We all know about chickpeas having high protein content and rich in dietary fibre ,it makes your tummy full with just a handful of them. This time , instead of having them as salad thought to prepare some patties out of it and in a more healthier way with lot of flavour. No potato used, very less oil to fry them.
Ingredients:
Chickpeas: 1 cup soaked in water overnight
Broccoli: 4-5 florets
Corn: about 1/2 cup (you can use boiled corns as well. I like it raw)
Cottage cheese/Paneer: 1/2 cup chopped into small cubes
Salt to taste
Onion: 1 medium sized roughly cut into cubes/slice
Garlic: 9-10 cloves
Green chillies: 1-2 chopped
Chilli powder: 1/2 tsp
Coriander Powder: 1/2 tsp
Handful of fresh coriander and mint leaves chopped
Bread crumbs for binding : 1 cup (Add more if you feel that the mixture is not well combined)
Oil for shallow fry
Direction:
Wash the soaked chickpeas properly and pressure cook up to 2-3 whistles. Please note not to over-cook these chickpeas. Keep aside to get the pressure released on its own.
In a mixer , take the cooked chickpeas, broccoli, onion, garlic and give it a pulse . We do not need a paste of these. So one or two pulses would be enough to get the desired texture.
Now in a mixing bowl, take the mixture of chickpeas, add salt, coriander powder, chilli powder, chillies, corn, coriander & mint leaves and mix nicely so that all the ingredients combine with each other. Finally add the chopped cottage cheese or paneer and 1/2 cup of the bread crumbs (You can stuff the chopped paneer inside the patty if you want). Now divide the mixture into equal sized balls and then flatten each of them between the palms of both your hands and keep aside in a dish. In another dish take the other 1/2 cup of bread crumbs and roll each of the patty onto this and keep them inside the refrigerator for about half an hour so that the patties get a nice binding.
Heat oil in a pan/tava and shallow fry these patty and serve hot .
Ingredients:
Chickpeas: 1 cup soaked in water overnight
Broccoli: 4-5 florets
Corn: about 1/2 cup (you can use boiled corns as well. I like it raw)
Cottage cheese/Paneer: 1/2 cup chopped into small cubes
Salt to taste
Onion: 1 medium sized roughly cut into cubes/slice
Garlic: 9-10 cloves
Green chillies: 1-2 chopped
Chilli powder: 1/2 tsp
Coriander Powder: 1/2 tsp
Handful of fresh coriander and mint leaves chopped
Bread crumbs for binding : 1 cup (Add more if you feel that the mixture is not well combined)
Oil for shallow fry
Direction:
Wash the soaked chickpeas properly and pressure cook up to 2-3 whistles. Please note not to over-cook these chickpeas. Keep aside to get the pressure released on its own.
In a mixer , take the cooked chickpeas, broccoli, onion, garlic and give it a pulse . We do not need a paste of these. So one or two pulses would be enough to get the desired texture.
Now in a mixing bowl, take the mixture of chickpeas, add salt, coriander powder, chilli powder, chillies, corn, coriander & mint leaves and mix nicely so that all the ingredients combine with each other. Finally add the chopped cottage cheese or paneer and 1/2 cup of the bread crumbs (You can stuff the chopped paneer inside the patty if you want). Now divide the mixture into equal sized balls and then flatten each of them between the palms of both your hands and keep aside in a dish. In another dish take the other 1/2 cup of bread crumbs and roll each of the patty onto this and keep them inside the refrigerator for about half an hour so that the patties get a nice binding.
Heat oil in a pan/tava and shallow fry these patty and serve hot .
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