Recipe of Any-night-of-the-week Chickpeas cutlets with Chana soup

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The ingredients needed to make Chickpeas cutlets with Chana soup:

1. Take 1 cup Chickpeas (Kabuli chana)boiled
2. Get 1 cup wet poha (flattened rice)
3. Make ready 2 Green chillies
4. Get 4-5 Garlic cloves
5. Prepare to taste Salt
6. Prepare 2 tsp Garam masala powder
7. Take 1.5 tsp Chaat masala
8. Take As required Oil for shallow-frying and greasing
9. Get 1 cup Breadcrumbs

They have the same earthy nutty flavor profile as brown chickpeas(which are Chana Dal has a great texture and flavor and is available online at Bob's Red mill or anywhere where you can find bob's red mill legumes or amazon. Green chana (fresh green Garbanzo) is known as Choliya in Punjabi and Harbara in Marathi. Since my childhood days , i have enjoyed eating this dark green tender pods during winters. Long stalks of the choliya plants were sold in markets with pods attached to them.

Instructions to make Chickpeas cutlets with Chana soup:

1. Take boiled chickpeas in a blender and add green chillies and garlic cloves and grind. Don’t overdo.
2. Add salt, garam masala powder and chaat masala and grind into a coarse mixture.
3. Add poha (flattened rice) to this mixture and mix well again. One can grind poha before adding.
4. Transfer into a bowl and refrigerate for 15-20 minutes.
5. Heat some oil in a non-stick pan.
6. Add breadcrumbs to the mixture and mix well.
7. Grease your palms with oil and divide the mixture into equal portions and shape them into desired cutlets. I gave a round shape only.
8. Place tikkis on the pan and shallow-fry till evenly golden from both the sides. Drain on absorbent paper.
9. Serve hot with sweet red chilli sauce.
10. For chana soup soak black chana overnight and boil in the morning with little salt.
11. After they are nicely boiled, take little chana water and add some lemon juice and a pinch of black pepper before serving.
12. Garnish with coriander leaves and serve hot.

Since my childhood days , i have enjoyed eating this dark green tender pods during winters. Long stalks of the choliya plants were sold in markets with pods attached to them. Chickpeas have your back, and we especially love them packed into a breakfast sandwich. When it comes to lunch and dinner, chickpeas can do it all. Mediterranean chickpea and chicken soup is everything you want in a homemade weeknight soup.

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