Looking for a delectable snack that packs a punch in flavor? These Spicy Black Chickpea and Potato Cutlets are not only delicious but also nutritious! Made with boiled potatoes and protein-rich black chickpeas, these cutlets are spiced up with aromatic herbs and spices, creating a crispy exterior with a soft and flavorful interior. Perfect as a tea-time snack, appetizer, or even a light meal, these cutlets are sure to satisfy your cravings. Serve them with mint chutney or yogurt dip, and watch them disappear in no time. This recipe is an excellent way to incorporate healthy ingredients into your diet while enjoying a tasty treat!

Full Recipe:

Ingredients

For the Cutlets:

2 large potatoes, boiled and mashed
1 cup black chickpeas (kala chana), cooked

1 onion, finely chopped
2 green chilies, finely chopped
1 tablespoon ginger-garlic paste

1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder
Salt, to taste
1 tablespoon besan (gram flour)

2 tablespoons fresh coriander leaves, chopped
2 tablespoons oil (for frying)
Water, as needed

Step-by-Step Instructions

Step 1: Prepare the Black Chickpeas

Cook the Chickpeas: If using dried black chickpeas, soak them in water overnight, then boil them in fresh water until tender (about 40-50 minutes). If using canned black chickpeas, simply drain and rinse them.
Mash the Chickpeas: Once cooked, roughly mash the black chickpeas with a fork or potato masher. They should be broken down but not completely smooth.

Step 2: Prepare the Potato Mixture

Mix Ingredients: In a large mixing bowl, combine the boiled and mashed potatoes and the mashed black chickpeas.

Add Spices and Aromatics: To this mixture, add finely chopped onion, green chilies, ginger-garlic paste, cumin seeds, mustard seeds, turmeric powder, red chili powder, and salt. Mix thoroughly to combine all ingredients evenly.

Step 3: Form the Cutlets

Add Fresh Herbs: Add fresh coriander leaves and besan to the mixture. The besan helps bind the mixture together.
Shape the Mixture: Take small portions of the mixture and shape them into round or oval cutlets, pressing gently to form a compact shape.

Step 4: Fry the Cutlets

Heat Oil: In a large frying pan or skillet, heat 2 tablespoons of oil over medium heat.
Fry the Cutlets: Once the oil is hot, carefully place the cutlets in the pan, making sure not to overcrowd the pan. Fry them for about 4-5 minutes on each side, or until they are golden brown and crispy.
Drain Excess Oil: Once fried, transfer the cutlets to a paper towel-lined plate to drain excess oil.

Step 5: Serve

Garnish: Optionally, garnish with more chopped coriander leaves before serving.
Accompaniments: Serve the cutlets hot with mint chutney, tamarind sauce, or yogurt dip for an extra flavor boost.

Cooking Tips

Consistency: Make sure the potato mixture is not too wet; if it is, you can add a little more besan to help bind the mixture.

Spice Levels: Adjust the number of green chilies and red chili powder to suit your heat preference.
Baking Option: For a healthier alternative, you can bake the cutlets in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping them halfway through until golden brown.
Batch Cooking: You can prepare the mixture ahead of time and refrigerate it for up to 2 days. Just shape and fry the cutlets when ready to serve.

Storage

Refrigeration: Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven until warmed through and crispy.
Freezing: You can freeze uncooked cutlets for up to 2 months. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Fry them directly from frozen; just increase the frying time slightly.

Nutritional Facts (Per Cutlet, based on 10 servings)

Calories: 130 kcal

Protein: 4g
Fat: 6g
Saturated Fat: 1g

Carbohydrates: 18g
Fiber: 3g
Sugar: 1g

Sodium: 180mg

FAQs

Can I use other legumes instead of black chickpeas?
- Yes, you can use cooked lentils, chickpeas, or even kidney beans as a substitute.

Is this recipe gluten-free?
- Yes, this recipe is gluten-free as long as you ensure that your besan (gram flour) is gluten-free.
How can I make these cutlets vegan?
- This recipe is naturally vegan since it does not use any animal products. Just ensure the besan is not mixed with any other flour that may contain gluten.
Can I make these cutlets spicier?
- Definitely! You can add more green chilies or a dash of cayenne pepper to the mixture to increase the heat.

What can I serve with these cutlets?
- These cutlets pair well with a variety of dips, such as mint chutney, yogurt sauce, or even ketchup. You can also serve them alongside a fresh salad or as a filling for a sandwich.

Conclusion

These Spicy Black Chickpea and Potato Cutlets are not just a delightful snack; they are a wholesome and satisfying option that is perfect for any time of the day. Rich in protein and packed with flavor, they offer a perfect balance of taste and nutrition. Whether you’re entertaining guests, preparing a quick snack, or looking for a healthy meal option, these cutlets are sure to impress. With their crispy exterior and spicy, flavorful filling, they’re a dish that you’ll want to make time and again. Give this recipe a try and enjoy the delightful burst of flavors in every bite!