PREPARATION

(For Cutlet)

1. In a mixing bowl, add 250 grams brown chickpeas, 800 milliliters water and soak for overnight.

2. Take a pressure cooker, add soaked brown chickpeas, 500 milliliters water and cover it with lid.

3. Cook till you hear 6 - 7 whistles.

4. Remove it from heat.

5. Drain and mash the chickpeas properly.

6. Transfer it into a mixing bowl, add 80 grams onions, 1 teaspoon green chili, 1 tablespoon garlic, 1 tablespoon ginger, 10 grams coriander, 10 grams mint, 1 teaspoon salt, 1 teaspoon chaat

masala, 1 teaspoon dry mango powder, 1 teaspoon cumin powder, 1 teaspoon lemon juice, 50 grams gram flour and mix all the ingredients well.

7. Take some mixture in your hands and shape it into a cutlet.

8. Heat some oil in a pan and shallow fry these until it turns golden brown and crispy from all sides.

9. Drain it on an absorbent paper. Keep aside.

(For Dough)

1. In a mixing bowl, add 200 grams wheat flour, 100 milliliters water and knead it into a smooth soft dough.

2. Take a ball from dough and flatten it with the help of a rolling pin.

3. Place it on a hot tawa.

4. Cook until it turns golden brown in color from both sides.

5. Remove it from heat and keep aside.

(For Green Chutney)

1. In a blender, add all the ingredients except onions and tamarind chutney and blend it into a smooth paste.

(Assembling)

1. Take the prepared roti.

2. Spread prepared green chutney on it.

3. Add some onions.

4. Place the prepared cutlet on it.

5. Top with tamarind chutney.

6. Roll it tightly and prick a toothpick inside it. So it doesn’t open.

7. Cut it into half.

8. Serve.