Sanjivani Chana Cutlet

Health Benefits:

Sanjivani Chana Cutlet is a mouthwatering snack, or a side dish, improvised by Dr Kadakia to ensure every bite of cutlet is full of protein, iron, vitamins, and important antioxidants. Popularly used as starter, snack or breakfast, cutlets are perfect choice for children’s tiffin because Sanjivani recipe is healthy, yet its deliciousness is nowhere compromised. Unlike conventional cutlet recipes, this is easy to make, heart healthy and full of flavor. Try this recipe today and share your feedback in the comment section!

Ingredients:

• Chana dal, rinsed and soaked-1 cup
• Beetroot, grated or finely chopped-½ cup
• Carrot, grated or finely chopped -½ cup
• French beans, finely chopped-½ cup
• Green Peas-½ cup
• Onion, finely chopped-½ cup
• Potato, boiled and mashed-1 cup
• Breadcrumbs-¼ cup

Spices:

• Ginger, grated/ground-1 teaspoon
• Green chilies, finely chopped or crushed-1 teaspoon
• Cilantro, finely chopped-2 tablespoons
• Amchur/Dried green mango powder
• Salt to taste

Liquids:

• Cooking oil/Avocado oil to saute

Cooking Instructions:

• Rinse chana dal thoroughly in a strainer and soak in 2 cups of water for at least 2-3 hours. Rinse the soaked dal again and grind it coarsely in the grinder.
• Steam the dal mixture for 10 minutes without any water.
• Add ginger, green chilies, amchur, salt, cilantro, and breadcrumbs along with the above-mentioned vegetables to the steamed dal mixture.
• Mix well.
• Take 2 tablespoon of mixture in your hand and roll it to a ball. Gently press the ball between your palms and repeat the same step with the rest of the mixture to get a flattened sphere, like a cutlet, of about 1 cm thickness as shown here in the picture.
• Then roast both sides of the cutlets on a non-stick skillet with medium flame until they turn slightly golden brown. A small quantity of oil can be put on the skillet around the cutlets to get a crispier texture. Alternately roasting can be done on an iron skillet with a little more oil or in an air fryer.
• Remove them from the skillet.
• Serve them hot with sweet chutney or green chutney or tomato ketchup.