The black chickpea patties or kala chana tikki are high and protein and iron. This recipe is perfect for a healthy breakfast or tiffin food.
I have been meaning to try chana patties for quite some time now; I finally made them last week. When Devansh liked them, I knew it was mission accomplished. Now that Devansh’s school timings will be longer, I will need to send tiffins which will sustain him for 7 hours. I am thinking of giving these patties for his small tiffin break.
I wanted these chana patties to look like veg cutlets so I coated them with rava. But I didn’t deep fry mine, I made them in appam pan and also in a pan by shallow frying. So I roasted the rava lightly before using it for coating. I didn’t keep much moisture in chana or potato while making the patty dough so binding the patties was not a problem.
Most chana cutlet / patties recipes I looked up had used Kabuli (safed) chana. All chickpeas are a good source of vegetarian protein. But I opted for kala chana instead of Kabuli chana as it is more nutritional. Black chickpeas are indigenous to India and have higher iron content than safed chana. I also use black chickpeas to make chana beetroot sabzi; I have shared that recipe earlier. Now here’s the black chickpea patties recipe….
This post was last modified on April 17, 2019 7:19 pm
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