This is What My Wife did with Leftover Chickpea Curry in Her Kitchen
Have you ever thought what to do with leftover food? If any cooked food is left in a fair quantity, we keep it for the evening or the next day. Otherwise, we let it go down the drain or throw it into the dustbin. Surprisingly, leftover food like poha, dal, chickpea curry or steamed rice can be creatively used to make delicious snacks for teatime.
One night some chickpea curry was left in my wife’s kitchen. It was kept overnight in the refrigerator. The next day, my wife served me a plate of cutlets with the morning tea. The cutlet was delectable and digestible. It was not deep fried. It had soft texture. My wife made it in a very short time. Later on, she revealed to me what the dish was made from. Believe me; I was surprised.
Know how to make cutlet from leftover chickpea curry in home
- Leftover chickpea curry
- Chopped green chilli
- Chopped onion
- Chopped capsicum
- Chopped ginger
- Chaat masala
- A pinch of salt
- Semolina (rava)
- One tablespoon of refined oil
- Grind the leftover chickpea curry in a mixer jar and make it a thick paste
- Add chopped onion, green chilli, ginger and capsicum to the paste, and mix them well
- Spice up the mix with a teaspoon of chaat masala and a pinch of salt
- Take half of a handful of the mix and shape it round and a bit rectangular in length
- Then, spread semolina over a flat sheet or plate and roll the pieces all over semolina
- Keep them aside for 10 to 15 minutes
- Keep a flat frying pan on flames, pour one tablespoon of oil on to the pan, and spread the oil all over the surface
- Keep the semolina-smeared, shaped pieces on the oiled surface and sauté them on both sides till it looks brown.
- Keep the flames low while cooking so that the heat reaches deep into cutlet pieces in the pan
- Take them off the pan and serve hot with the sauce of your choice
- You can sprinkle some chopped onion and chopped coriander leaves over cutlets for an enhanced taste.