Tofu and Chickpea Patty Recipe (Cutlets)
Tofu and Chickpea Patties are a wholesome and flavorful snack or appetizer, blending the creaminess of tofu with the earthy taste of chickpeas. These versatile patties are spiced with aromatic Indian flavors like cumin, green chilies, coriander leaves, and a touch of tangy chaat masala. Whether served as a starter with chutneys or used as a filling in burgers, these patties are sure to be a crowd-pleaser. The best part? You can prepare the mixture ahead of time and fry them fresh when you’re ready to serve!
Recipe Details
| Cuisine | Indian |
|---|---|
| Course | Snack |
| Diet | Vegetarian |
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Tofu (grated) | 200 grams |
| Whole Wheat Bread Crumbs | 1 cup (optional) |
| Onion (finely chopped) | 1 medium |
| Coriander (Dhania) Leaves | Small bunch, finely chopped |
| Green Chilies (finely chopped) | 2 |
| Ginger (grated) | 2-inch piece |
| Cumin Powder (Jeera) | 1 teaspoon |
| Kala Chana (Brown Chickpeas) | 1 cup, cooked until soft |
| Chaat Masala Powder | 2 teaspoons |
| Salt | To taste |
| Extra Virgin Olive Oil | For shallow frying |
Preparation and Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 20 minutes | 45 minutes | 65 minutes |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 8 grams |
| Carbohydrates | 14 grams |
| Fat | 8 grams |
| Fiber | 5 grams |
Instructions
Step 1: Prepare the Chickpeas
- Soak the Kala Chana (Brown Chickpeas) in water for at least 6 hours or overnight.
- Drain the soaked chickpeas and cook them in a pressure cooker or pot until they are soft and tender.
- Once cooked, drain any excess water and set the chickpeas aside. Save the water to use in soups, stocks, or other recipes.
Step 2: Mash and Mix the Ingredients
- Add the cooked chickpeas to a large mixing bowl. Using a potato masher or fork, mash them coarsely until you achieve a chunky texture.
- Add the grated tofu, bread crumbs (optional), onion, coriander leaves, green chilies, grated ginger, cumin powder, chaat masala, and salt.
- Mix everything thoroughly with your hands to form a cohesive mixture. Lightly oil your hands to make mixing easier.
Step 3: Shape the Patties
- Divide the mixture into 10 to 12 equal portions.
- Shape each portion into a round or oval patty, flattening it slightly in your palms.
Step 4: Cook the Patties
- Preheat a non-stick skillet over medium heat.
- Place the patties on the skillet and drizzle a small amount of extra virgin olive oil over each patty.
- Cook the patties on low to medium heat, flipping them a few times to ensure they turn golden brown and crisp on all sides.
Step 5: Serve and Enjoy
- Transfer the golden-brown patties to a serving plate.
- Serve hot with coriander chutney and date-tamarind chutney for a delicious snack or appetizer.
- These patties can also be used in burgers, wraps, or as a filling in sandwiches.
Tips and Variations
- Adjust Spices: Customize the spice levels by adding or reducing green chilies and chaat masala.
- Make Ahead: Prepare the mixture a day in advance, store it in an airtight container in the refrigerator, and fry the patties fresh before serving.
- Add Veggies: Enhance the flavor by adding grated carrots, finely chopped spinach, or bell peppers to the mixture.
- Baking Option: For a healthier alternative, bake the patties in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through.
Serving Suggestions
- Pair with Green Chutney or Mint Yogurt Dip for an authentic Indian experience.
- Use the patties as a filling for sliders or burgers, layering them with lettuce, tomatoes, and your favorite sauce.
- Pack them in a kids’ lunch box with a side of ketchup or hummus.
Enjoy this versatile recipe for Tofu and Chickpea Patties, a perfect balance of protein, flavor, and crunch!
