Wednesday, December 28, 2011

Chickpea Cutlets with Guacamole


Chickpea(channa) - 1 cup, soaked in water for 8 hours
Potato(skin peeled) - 1
Bread  Crumbs - 1/2 cup
Coriander leaves - chopped, a handful
Salt - according to taste
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Garam masala powder - 3/4 tsp
Chili powder - 1 tsp

Pressure cook chickpea and potato together until soft and done. Set aside and let it cool. Drain the water and add spice powders, coriander leaves and salt. Add half of the bread crumbs to the chickpea mixture and spread the rest in a plate. Mash the mixture with your hand well. Form balls, flatten, coat both sides with bread crumbs.
Heat 1 tsp of oil in a flat non stick pan. Place cutlets, drizzle a few drops of oil around the corners and shallow fry on one side for about 3-4 minutes or til golden brown on low flame. Flip them around, drizzle few drops of oil and fry till golden brown for 3 minutes (on low flame).

Serve hot with tomato sauce or guacamole (recipe follows).


Avocados - 1
Red onion - 1/4 cup, finely chopped
Garlic - 1 clove, minced(optional)
Ripe tomato - 1/4 cup, finely chopped
Lime Juice - 2 tbspns
Salt and Pepper to taste

Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Chill for half an hour to blend flavors.


  1. Thanks for the guacomole recipe :) How do you choose an avocado? I mean how to see if it is ripe?

  2. The best way to pick Avocado is to gently squeeze the fruit in the palm of our hand. Ripe, ready-to-eat fruit will be firm yet will yield to gentle pressure.

  3. Enakki naama weight korakanumnu decide panroma, that's when you land up in a blog like this.. (and i mean it :( )

    I didn't read any of the text. Mere jollifying of the pictures is itself good enough. :)

  4. Well said Sugeeth.I try to avoid deep fried foods and also excess oil.