Beetroot Chickpea Cutlets (Chana Beetroot Tikki)

Rinse black chickpeas thoroughly and soak them overnight in water.

Cook the soaked chickpeas in a pressure cooker or Instant Pot with water and salt until soft and tender.

Drain any excess water and allow the chickpeas to cool completely.

Tear the bread slices into small pieces and pulse them in a blender to make fine crumbs. Alternatively, crumble them by hand for a coarser texture. Set aside.

Add the cooled chickpeas to a grinder and pulse into a coarse paste. Avoid adding water unless necessary.

Transfer the ground chickpeas to a mixing bowl. Add grated beetroot, chopped onion, green chillies, fresh coriander, salt, Kashmiri red chilli powder, coriander powder, cumin powder, chaat masala powder, dry pomegranate powder, carom seeds, and the prepared bread crumbs.

Mix everything thoroughly to ensure all ingredients are evenly combined. Taste and adjust seasoning as needed.

Lightly grease your palms with oil or water. Take small portions of the mixture, shape them into rounds, and flatten gently.

Spread semolina on a plate and coat each cutlet evenly.

Refrigerate the cutlets for 10-15 minutes to help them firm up.

Option 1 - Deep Frying: Heat oil in a deep frying pan over medium-high heat. Test the oil by dropping a small piece of the mixture; it should rise to the surface without browning too quickly.

Gently slide the cutlets into the hot oil. Fry for 2-3 minutes without disturbing them, until they hold shape. Flip and fry the other side until crisp.

Remove the cutlets using a slotted spoon and place them on a paper-lined plate to absorb excess oil. Repeat for the remaining cutlets.

Option 2 - Shallow Frying: Heat a few tablespoons of oil in a flat pan over medium heat. Place the cutlets in the pan without overcrowding.

Cook each side for 3-4 minutes, until crisp. Flip carefully to ensure even cooking.

Serve the hot beetroot chickpea cutlets with green/tamarind chutney, or ketchup as a delicious snack or appetiser.