About the Recipe
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Ingredients
Ingredients:
1 cup rolled oats
1 cup boiled chickpeas (chana), mashed
1/2 cup mixed vegetables (carrots, peas, bell peppers,beans, onions), finely chopped
2-3 green chilies, finely chopped
1 tablespoon ginger-garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
Salt to taste
2 tablespoons chopped coriander leaves
1 tablespoon oil for cooking
Besan for coating
Preparation
Instructions:
Prepare the oats:
Dry roast the oats in a pan over medium heat until they turn golden brown .
Grind the roasted oats into a coarse powder using a blender or food processor. Set aside.
Prepare the mixture:
In a mixing bowl, combine the mashed chickpeas, finely chopped vegetables, green chilies, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, garam masala, salt and chopped coriander leaves.
Add the ground oats to the mixture and mix well to combine all the ingredients thoroughly.
Shape the cutlets:
Divide the mixture into equal portions and shape them into small cutlets .You can flatten them slightly with your palms.
Coat the cutlets (optional):
You can coat the cutlets with besan and roll them.
Cooking:
Heat a non-stick pan or frying pan over medium heat and grease with oil.
Place the cutlets on the pan and cook for 3-4 minutes on each side or until golden brown and crispy. You can add a little more oil if needed.
Serving:
Once cooked, remove the cutlets from and serve hot with mint chutney.