Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, black chana cutlet topped with hung curd and coriander mint chutney. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Black Chana cutlet topped with hung curd and coriander mint chutney is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Black Chana cutlet topped with hung curd and coriander mint chutney is something which I’ve loved my whole life. They are nice and they look fantastic.
I grew up in North India eating this amazing Chutney that goes with Roti, Daal, Sabzi, Rice and also can be used for Pani Puri. Add roasted cumin seeds, black salt,Cooking Oil,salt. Dahi Pudina chutney can be served with Tandoor and Grilled dishes. Green Chutney and Meetha Chutney plays a major role in preparing any chaat varieties and any chaat is incomplete with out these chutneys.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook black chana cutlet topped with hung curd and coriander mint chutney using 14 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Black Chana cutlet topped with hung curd and coriander mint chutney:
- Get 2 cups black Chana
- Prepare 100 gms Paneer
- Make ready 1 tsp red chilli powder
- Take 1 tsp coriander powder
- Prepare 1 tsp green chillies chopped
- Get 1 tsp ginger garlic chopped
- Make ready Pinch hing (asefotida)
- Take Salt
- Prepare 1 tsp Chana Masala
- Get leaves Mint and coriander
- Make ready Ghee
- Make ready 1/2 ltr milk
- Take Juice of 2 lime
- Prepare Hung curd
This Chutney is very simple and tasty. It goes very well with Idli, Dosa, Chapati. Easy to pack and no spills which suits to take during travelling too. The main thing is this Chutney is tasty without adding any coconut and hence very healthy.
Instructions to make Black Chana cutlet topped with hung curd and coriander mint chutney:
- Soak the black Chana. Then pressure cooker for 5 whistles.
- Strain the Chana and remove all the water and keep aside.
- In a pan heat ghee add chopped green chillies, chopped ginger garlic, hing, red chilli powder,coriander powder, salt and Chana Masala. Mix well, add water let the masala cook. Now add the Chana. Cook on medium heat for 5 mins. Then let it cool for sometime.
- Meanwhile heat milk and add lime juice and make Paneer. Let the water drain completely.
- Now grind the Chana. Add the Paneer. Add salt. Add few chopped mint leaves. Mix well.
- Now make balls and flatten them in cutlet/tikki shape.
- In a pan heat ghee and put the cutlet and let it cook till golden brown and crispy.
- Now in hung curd add chopped green chillies, mint leaves, coriander leaves, red chilli powder and salt. Mix well
- In a serving plate, keep the cutlet, garnish with hung curd and serve with mint coriander chutney.
Easy to pack and no spills which suits to take during travelling too. The main thing is this Chutney is tasty without adding any coconut and hence very healthy. Fresh coriander is hard to come by during summer and when available, its exorbitantly priced. Delighted, I put my favorite herb to use by way of an easy breezy chutney to go with our morning breakfast, Dosa. Makes for a wonderful side with tiffins like dosas and.
So that’s going to wrap it up with this exceptional food black chana cutlet topped with hung curd and coriander mint chutney recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
