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Super Easy Way to Making Perfect Black Chana cutlet topped with hung curd and coriander mint chutney

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Black Chana cutlet topped with hung curd and coriander mint chutney

We hope you got insight from reading it, now let’s go back to black chana cutlet topped with hung curd and coriander mint chutney recipe. To make black chana cutlet topped with hung curd and coriander mint chutney you need 14 ingredients and 9 steps. Here is how you do that.

Below are the ingridients that are needed to cook a yummy Black Chana cutlet topped with hung curd and coriander mint chutney:

  1. You need 2 cups of black Chana.
  2. Provide 100 gms of Paneer.
  3. Provide 1 tsp of red chilli powder.
  4. Provide 1 tsp of coriander powder.
  5. You need 1 tsp of green chillies chopped.
  6. Take 1 tsp of ginger garlic chopped.
  7. Provide Pinch of hing (asefotida).
  8. You need of Salt.
  9. Provide 1 tsp of Chana Masala.
  10. Get leaves of Mint and coriander.
  11. Prepare of Ghee.
  12. Use 1/2 ltr of milk.
  13. Take of Juice of 2 lime.
  14. Prepare of Hung curd.

Ready with the ingridients? Below are the steps on serving Black Chana cutlet topped with hung curd and coriander mint chutney:

  1. Soak the black Chana. Then pressure cooker for 5 whistles..
  2. Strain the Chana and remove all the water and keep aside..
  3. 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..
  4. Meanwhile heat milk and add lime juice and make Paneer. Let the water drain completely..
  5. Now grind the Chana. Add the Paneer. Add salt. Add few chopped mint leaves. Mix well..
  6. Now make balls and flatten them in cutlet/tikki shape..
  7. In a pan heat ghee and put the cutlet and let it cook till golden brown and crispy..
  8. Now in hung curd add chopped green chillies, mint leaves, coriander leaves, red chilli powder and salt. Mix well.
  9. In a serving plate, keep the cutlet, garnish with hung curd and serve with mint coriander chutney..

Mint Chutney or Pudina Chutney is flavorful, fresh, chutney made with mint leaves, green chilies, tamarind. Mint Chutney or Pudina Chutney is my most favorite chutney recipe, it's flavorful, aromatic, refreshing and a total bliss every mouthful according to me. 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. Coriander chutney recipe with step by step photos.

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