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Black Chana cutlet topped with hung curd and coriander mint chutney
Black Chana cutlet topped with hung curd and coriander mint chutney

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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. You can have black chana cutlet topped with hung curd and coriander mint chutney using 14 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Black Chana cutlet topped with hung curd and coriander mint chutney:
  1. Prepare 2 cups black Chana
  2. Take 100 gms Paneer
  3. Take 1 tsp red chilli powder
  4. Prepare 1 tsp coriander powder
  5. Take 1 tsp green chillies chopped
  6. Prepare 1 tsp ginger garlic chopped
  7. Use Pinch hing (asefotida)
  8. Get Salt
  9. Use 1 tsp Chana Masala
  10. You need leaves Mint and coriander
  11. You need Ghee
  12. Get 1/2 ltr milk
  13. Get Juice of 2 lime
  14. You need Hung curd
Instructions to make 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.

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