Chickpea Cutlet
Ingredients:
30g boiled chickpeas (kabuli chana)
150g mixed vegetables (beans, capsicum, spinach, peas, and onion)
1 tsp olive oil or ghee
1 tbsp roasted besan (optional for binding, helps without flour)
½ tsp cumin powder
½ tsp coriander powder
¼ tsp turmeric
½ tsp black pepper
Pink salt to taste
Fresh coriander and green chili (optional)
Instructions:
In a pan, heat oil and sauté all chopped vegetables until soft.
Add boiled chickpeas and mash together slightly to form a coarse mixture.
Add all the dry spices, salt, and roasted besan. Mix well.
Shape into small round or oval cutlets.
Lightly grease a non-stick pan and shallow-fry each side for 2–3 minutes until crisp and golden.
Serving Size:
2 cutlets (approx. 200g)
Nutritional Benefits:
Chickpeas provide steady energy with high fiber and plant protein, helping regulate post-meal glucose response. The diverse vegetables enhance micronutrient density, improving gut resilience and supporting hormonal balance — a formulation ideal for metabolic and weight management goals.
