Name: Chana and Veggie Cutlets (Lunch box recipe) recipe by Manisha Shukla at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Chana ( brown) 1 cup.; Cabbage grated 1/2 cup; Carrot grated 1/2 cup; Potato boiled 2; Corn boiled 1/2 cup; Bread slices 4; Sooji 1/2 cup; Besan 1/2 cup; Ginger grated 1 tbsp; Garlic crushed 1tsp; Coriander leaves finely chopped 2 tbsp; Coconut grated 1 tbsp; Garam masaala 1 tsp; chilli powder 1 tsp; Salt turmeric to taste; Flax seeds 2 tsp; Ajwain 1 tsp; Sesame seeds 1 tsp; Oil for shallow frying.

ABOUT Chana and Veggie Cutlets (Lunch box recipe) RECIPE

Bengal gram whole ( with skin) cutlet with added vegetables, suji and flax seeds.

Ingredients Serving: 4

Chana ( brown) 1 cup.
Cabbage grated 1/2 cup
Carrot grated 1/2 cup
Potato boiled 2
Corn boiled 1/2 cup
Bread slices 4
Sooji 1/2 cup
Besan 1/2 cup
Ginger grated 1 tbsp
Garlic crushed 1tsp
Coriander leaves finely chopped 2 tbsp
Coconut grated 1 tbsp
Garam masaala 1 tsp
chilli powder 1 tsp
Salt turmeric to taste
Flax seeds 2 tsp
Ajwain 1 tsp
Sesame seeds 1 tsp
Oil for shallow frying.

Instructions

Boil chana and grind coarsely
Boil potato, mash and add
Add grated cabbage, carrot,
Add Suji , gram flour , grated coconut, corn .
Soak bread in water, squeeze out water and add. Add roasted sesame seeds, Flax Seeds , coriander leaves andall masala
Add 1 tbsp oil and water to form dough and make cutlets.
Heat oil in a nonstick pan and shallow fry on medium flame.
Let it cool a while and pack in tiffin with pouches of Tomato Ketchup.

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