Total Time
Prep 30 mins
Cook 30 mins

From the 'Thursday' magazine, this recipe was submitted by Rajani Sankaran.

Ingredients Nutrition


  1. Wash and cook the mint/drumstick leaves.
  2. In a separate pan, cook the cucumber with a little water.
  3. Once cooked, mash it well and keep aside.
  4. Grind the chana dal in a mixer.
  5. In a pan, heat a little oil.
  6. Fry the mashed cucumber in the oil.
  7. Add the chana dal and the cooked leaves.
  8. Mix well.
  9. Add the corriander leaves, salt, green chillies, curry leaves and garam masala.
  10. Mix well.
  11. Make equal-sized balls out of the above prepared mixture.
  12. In a flat pan, pour 1 tbsp.
  13. of oil.
  14. Add the flattened balls dusted in breadcrumbs (about 3 at a time).
  15. Remove from heat when the cutlet becomes golden brown.
  16. Drain excess oil on a clean kitchen napkin.
  17. Serve hot with tomato ketchup or any of your favourite chutney.
  18. As an option (I like it this way), stuff the patties inside your veggie burger and chew down!