½ cup channa (dry)
1 red onion
2-3 green chillies
Handful of fresh coriander leaves
½ teaspoon each - coriander powder, chilly powder and cumin powder
¼ teaspoon turmeric powder
¼ teaspoon garam masala (feel free to increase based on preference)
1 teaspoon ginger garlic paste
Mozzarella cheese about ¼-1/2 cup
2-3 tablespoons breadcrumbs
Salt to taste
Soak chickpeas in water for about 8-12 hours and pressure cook with ginger garlic paste. Drain the chickpeas and try to keep them as dry as possible.
In a food processor add the chickpeas, green chillies, coriander, spice powders, salt and bread crumbs. Blend so you get a smooth thick batter. If it is not very thick, add some more breadcrumbs. The consistency should be like that for vada wherein you can shape it in your hands.
Make lime sized balls out of this. Flatten each ball in your hand and put some mozzarella cheese in the centre and roll into a ball again. Again, flatten it in your hand.
Add enough oil to just about cover a pan’s surface (remember we are not deep frying). Once the oil is hot, put the cutlets into the oil and fry both sides until golden brown.
Here is the mistake I made – was a bit too generous with the cheese so some cutlets had cheese oozing out while cooking (which I should say made it all the more tempting). Secondly, I did not help them retain their shape. I suggest that the cheese filled cutlets be placed on a plate and covered with cling film and refrigerated for about an hour. This will help them retain their shape while frying.
Am sure it tastes good with tomato ketchup but I finished them just by itself!