Recipe: Perfect Black Chana cutlet topped with hung curd and coriander mint chutney

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

You can have Black Chana cutlet topped with hung curd and coriander mint chutney using 14 ingredients and 9 steps. Here is how you cook that.

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

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

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

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..