Chickpeas cutlets with Chana soup

Take boiled chickpeas in a blender and add green chillies and garlic cloves and grind. Don’t overdo.

Add salt, garam masala powder and chaat masala and grind into a coarse mixture.

Add poha (flattened rice) to this mixture and mix well again. One can grind poha before adding.

Transfer into a bowl and refrigerate for 15-20 minutes.

Heat some oil in a non-stick pan.

Add breadcrumbs to the mixture and mix well.

Grease your palms with oil and divide the mixture into equal portions and shape them into desired cutlets. I gave a round shape only.

Place tikkis on the pan and shallow-fry till evenly golden from both the sides. Drain on absorbent paper.

Serve hot with sweet red chilli sauce.

For chana soup soak black chana overnight and boil in the morning with little salt.

After they are nicely boiled, take little chana water and add some lemon juice and a pinch of black pepper before serving.

Garnish with coriander leaves and serve hot.