1. 2 small beetroots (peeled and boiled)
2. 1 cup cooked channa/garbanzo beans
3. 1 tsp cumin powder
4. 1/2 tsp coriander powder
5. 1 tsp red chilli powder
6. 1/2 tsp garam masala
7. Pinch of turmeric
8. 1 tsp of grated ginger
9. 1 tbsp roasted peanuts, slightly ground
10.  4 tbsp Quinoa
11. Salt to taste
12. 1 tsp oil per cutlet

Method

1. Chop the boiled beetroots roughly and add it to a blender. Add the cooked channa and all the spices as well.Without adding a lot of water, Blend everything coarsely
2. Take this blended mixture into a large bowl. Coarsely crush the peanuts and add it to this and mix well. Add the cooked Quinoa. Shape the mixture into medium sized patties and place it on a heated skillet. You can prepare these in batches of 3-4. Add 1 tsp oil around the edge of each cutlet and let it get crisp on one side. Slowly flip each cutlet over and let the bottom side get slightly crisp.
3. Repeat with the rest of the cutlet mixture. Serve with green chutney on the side

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