Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, black chana cutlet topped with hung curd and coriander mint chutney. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Black Chana cutlet topped with hung curd and coriander mint chutney is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Black Chana cutlet topped with hung curd and coriander mint chutney is something which I have loved my entire life. They’re fine and they look fantastic.
I grew up in North India eating this amazing Chutney that goes with Roti, Daal, Sabzi, Rice and also can be used for Pani Puri. Add roasted cumin seeds, black salt,Cooking Oil,salt. Dahi Pudina chutney can be served with Tandoor and Grilled dishes.
To get started with this recipe, we have to prepare a few components. You can cook black chana cutlet topped with hung curd and coriander mint chutney using 14 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Black Chana cutlet topped with hung curd and coriander mint chutney:
- Get 2 cups black Chana
- Get 100 gms Paneer
- Get 1 tsp red chilli powder
- Prepare 1 tsp coriander powder
- Make ready 1 tsp green chillies chopped
- Prepare 1 tsp ginger garlic chopped
- Prepare Pinch hing (asefotida)
- Make ready Salt
- Get 1 tsp Chana Masala
- Get leaves Mint and coriander
- Take Ghee
- Prepare 1/2 ltr milk
- Make ready Juice of 2 lime
- Prepare Hung curd
This chutney is a nice accompaniment with veg sandwich, fritters, patties, dhokla, dabeli, aloo tikki burger. This is the famous Indian Chef, Sanjeev Kapoor's no-fat chutney that he recommends to dab on your sandwiches to make them look more appetising! Put the corriander and mint leaves alongwith the green chillies and a little water in your mixer and process until you have a smooth paste. Find black chana stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.
Instructions to make Black Chana cutlet topped with hung curd and coriander mint chutney:
- Soak the black Chana. Then pressure cooker for 5 whistles.
- Strain the Chana and remove all the water and keep aside.
- 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.
- Meanwhile heat milk and add lime juice and make Paneer. Let the water drain completely.
- Now grind the Chana. Add the Paneer. Add salt. Add few chopped mint leaves. Mix well.
- Now make balls and flatten them in cutlet/tikki shape.
- In a pan heat ghee and put the cutlet and let it cook till golden brown and crispy.
- Now in hung curd add chopped green chillies, mint leaves, coriander leaves, red chilli powder and salt. Mix well
- In a serving plate, keep the cutlet, garnish with hung curd and serve with mint coriander chutney.
Thousands of new, high-quality pictures added every day. Mint Chutney or Pudina Chutney is flavorful, fresh, chutney made with mint leaves, green chilies, tamarind. Apart from using this chutney as side dish for idli, dosa, tiffin items you can also use. Tandoori Curd- Mint Chutney has a sauce like consistency and should be made with thick hung curd. Download "Hurry Chutney" app on Google Play and Apple store and Order online for Pickup or Delivery of Delicious food.
So that’s going to wrap this up for this exceptional food black chana cutlet topped with hung curd and coriander mint chutney recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
