Ingredients:

• 1 cup – White Chickpea (channa)
• 1 – Potato (skin peeled)
• 2 – Bread slices
• a handful – Coriander leaves (chopped)
• 1/4 tsp – Turmeric powder
• 1 tsp – Coriander powder
• 3/4 tsp – Garam Masala powder
• 1 tsp – Badshah kitchen king masala
• 1 tsp – Chilli powder
• Salt

Method:

1. Soak chickpea in water for 8 hours.
2. Pressure cook chickpea and potato together until soft and done (about 6-8 whistles) and set it aside to cool.
3. Drain the water and add all the masala (spice) powders, coriander leaves and salt.
4. Dry grind bread slices coarsely to form crumbs and add half of it to chickpea mixture and spread the rest in a plate.
5. Form small balls from the mixture, flatten and coat both sides with bread crumbs.
6. Heat 1 tsp of oil in a flat non-stick pan.
7. Place cutlets, drizzle a few drops of oil around the corners and shallow fry each side on low flame for about 3-4 minutes or till golden brown.
8. Serve it with ketchup.
9. Recipe Courtesy: Indian Vegetarian Kitchen