Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Chana Dal Aloo Cutlet recipe, first wash the chana dal and soak in water for 1 hour or more
Step 2: Heat a pressure cooker and add the chana dal and water, cook for 2 to 3 whistles
Step 3: Once done, strain the water from the chana dal and make a dry fine paste using a mixer grinder
Step 4: Heat a teaspoon of oil and temper with cumin seeds, asafoetida and saute it for about 10 seconds
Step 5: Add ginger, coconut, red chilli powder, cardamom powder
Step 6: Saute for a few seconds
Step 7: Add the chana dal paste, boiled mashed potatoes, besan, coriander leaves, mint leaves and chaat masala
Step 8: Now stir fry the dal mixture for about 2 to 3 minutes on medium to low flame until it thickens
Step 9: Once it thickens, turn off the heat
Step 10: Next, make flat thick medium balls and refrigerate the Chana Dal Aloo Cutlet for about 15 minutes
Step 11: Heat a frying pan with oil and fry the Chana Dal Aloo Cutlet from both side for 5 minutes each or till they turn golden brown in colour
Step 12: Make sure you fry on low to medium heat to get a perfect crispness
Step 13: Once done, take the Chana Dal Aloo Cutlet out on a kitchen towel to absorb the excess oil
Step 14: Serve hot
Step 15: Serve Chana Dal aloo Cutlet along with Dhaniya Pudina Chutney and a cup of Masala Chai or Filter Coffee for evening snacks