Chana Dal and Spinach Cutlet | Crispy Spinach Tikki Recipe | Easy High Protein Snack
Chana dal and spinach cutlet recipe is an easy high protein snack. These crispy spinach tikki made with chana dal and fresh spinach leaves with addition of a few Indian spices. This is a gluten-free, vegan and kids friendly recipe.
Ingredients
For boiling dal
- 150 gm chana dal
- 1 inch cinnamon stick
- 2 clove or laung
- 1 bay leaf or tej patta
- 1 black cardamom or badi elaichi
- ½ tsp salt
- ¼ tsp turmeric powder
For making patties
- 250 gm fresh spinach
- 1 and 1/2 cup oats flour
- 2 tbsp besan
- 1 tsp ginger green chilli paste
- 1 tsp salt
- 1 tsp coriander powder
- 1 tsp jeera powder
- 1 tsp chaat masala
- ¼ tsp black pepper
- 2-3 tbsp green coriander leaves
Instructions
Boiling of chana dal
- Wash chana dal with water several times. Soak it with enough water for 1 hour.
- After1 hour, wash the dal again, transfer it to a pressure cooker. Now add 1 and ½ katori water, add ½ tsp alt, ¼ tsp turmeric powder, tej patta, black cardamom, laung and cinnamon stick. Close the lid and put it on the medium flame.
- Once two whistles are gone, simmer the flame and cook it for 4-5 minutes. Switch off the flame.
Roasting of spinach
- Meanwhile, wash spinach, and finely chop it. Add chopped spinach in a pan, roast it till it all its moisture is gone. Switch off the flame and let it cool down.
- After the pressure is released, open the lid and check if dal is become soft. Transfer dal to a strainer and let the extra water strain out and it also cools little bit.
Making of cutlets dough
- Then transfer dal to a big bowl, add sautéed spinach, around 1 cup of oats flour, besan, ginger and green chilli paste , salt, coriander powder, cumin seeds powder, chaat masala, black pepper powder, and lastly chopped coriander leaves.
- Mix them gently and make a dough. If the dough is too soft add little more oats powder and bind together.
- Divide the mixture into small balls and make 15 medium size patties out of it.
- You can give any shape of your choice either round or cylinder shape.
- Now coat these patties with the oats flour and place in a plate.
Frying of cutlets/kebabs
- Meanwhile, heat oil in a frying pan on a high flame. Once the oil is heated, lower the flame to medium high setting.
- Drop few patties in the hot oil. Add only 4-5 at a time and fry them till they become nice golden in colour.
- Strain extra oil and transfer them to a serving plate. Serve warm with coconut chutney or green chutney.
Video
Notes
1. Soaking of dal for an hour helps in its cooking fast. Cook until dal is soft but firm. If the dal becomes too soft, dough will be sticky and difficult to make cutlets.
2. You can add any vegetables of your choice to make variations in the cutlets.
3. Cutlets can be grilled on tawa or baked in an oven to reduce the fat content.
4. If you are making these for breakfast boil dal and cool it also roast spinach beforehand and keep them refrigerated so that in the morning the job become easier and faster.
5. You can also replace oats flour with fresh bread crumbs if not want it gluten free.