Cabbage And Channa Cutlet

Looking for a delicious and nutritious snack? Look no further than the cabbage and channa cutlet! This Indian-inspired appetizer combines the crunch of cabbage with the protein-packed goodness of chickpeas (channa) to create a satisfying bite that's perfect for any time of day.

Why You'll Love This Recipe:

• Vegetarian and vegan-friendly
• Packed with fiber and protein 
• Crispy exterior, soft interior
• Easy to make ahead and freeze
• Versatile - great as a snack, side dish, or in wraps

Ingredients:

• Channa Dhal - 1 cup
• Cabbage - 1 cup (chopped finely)
• Mint Leaves - 3 tbsp.
• Green Chillies - 2 (chopped finely)
• Cumin Seeds - 1 tsp.
• Turmeric Powder - ¼ tsp.
• Curd - 2 tbsp.
• Gram Flour (Besan) - ¼ cup
• Salt - 1 tsp. or as needed
• Oil - for shallow frying the cutlet

Method:

• Soak channa dhal for 2 hours and rain and grind with green chillies mint leaves, turmeric powder and cumin seeds by adding little water.
• Now take this mixture in a bowl and add gram flour, curd and salt and mix well.
• Divide the mixture into 6 or 7 equal portions and keep aside.
• Heat a dosa pan or non-stick tawa and add little oil.
• Flatten a portion of the channa dhal mixture and gently keep in the tawa and add some more oil.
• Cook both sides well till it becomes golden brown.
• Remove from the tawa and serve hot with your favourite chutney or sauce.

Serving Suggestions:

• Enjoy these cutlets hot with your favorite chutney or sauce. 
• They make a great appetizer for parties, a tasty addition to lunch boxes, or a light dinner when paired with a fresh salad.