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Before you jump to Black Chana cutlet topped with hung curd and coriander mint chutney recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

Healthy eating is today a great deal more popular than it used to be and rightfully so. There are many diseases linked with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and high blood pressure. There are more and more campaigns to try to get us to adopt a more healthy lifestyle and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. People typically think that healthy diets require a lot of work and will significantly change how they live and eat. Contrary to that information, people can change their eating habits for the better by making a few modest changes.

Initially, you will need to be extremely careful when you are shopping for food that you don’t unthinkingly put things in your cart that you don’t want to eat. For instance, in all likelihood you have never checked the box of your favorite cereal to find out how much sugar it contains. Having a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. Add fruits or spices to improve the flavor and now you have a breakfast that can be a normal part of your new healthy diet.

As you can see, it’s not at all hard to begin incorporating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to black chana cutlet topped with hung curd and coriander mint chutney recipe. You can cook black chana cutlet topped with hung curd and coriander mint chutney using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Black Chana cutlet topped with hung curd and coriander mint chutney:

1. Get 2 cups black Chana
2. Get 100 gms Paneer
3. Provide 1 tsp red chilli powder
4. Use 1 tsp coriander powder
5. Provide 1 tsp green chillies chopped
6. Use 1 tsp ginger garlic chopped
7. You need Pinch hing (asefotida)
8. You need Salt
9. Provide 1 tsp Chana Masala
10. Take leaves Mint and coriander
11. You need Ghee
12. You need 1/2 ltr milk
13. Use Juice of 2 lime
14. Take Hung curd

Instructions to make Black Chana cutlet topped with hung curd and coriander mint chutney:

1. Soak the black Chana. Then pressure cooker for 5 whistles.
2. Strain the Chana and remove all the water and keep aside.
3. In a pan heat ghee add chopped green chillies, chopped ginger garlic, hing, red chilli powder,coriander powder, salt and Chana Masala. Mix well, add water let the masala cook. Now add the Chana. Cook on medium heat for 5 mins. Then let it cool for sometime.
4. Meanwhile heat milk and add lime juice and make Paneer. Let the water drain completely.
5. Now grind the Chana. Add the Paneer. Add salt. Add few chopped mint leaves. Mix well.
6. Now make balls and flatten them in cutlet/tikki shape.
7. In a pan heat ghee and put the cutlet and let it cook till golden brown and crispy.
8. Now in hung curd add chopped green chillies, mint leaves, coriander leaves, red chilli powder and salt. Mix well
9. In a serving plate, keep the cutlet, garnish with hung curd and serve with mint coriander chutney.

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