|Dried chickpeas/1 cup cooked chickpeas, if using tinned cooked chickpeas, drain well||1⁄2 Cup (8 tbs) (Uncooked Chickpeas)|
|Black eyed beans||1⁄2 Cup (8 tbs)|
|Onion||1 Large, finely chopped|
|Minced garlic||3 Teaspoon|
|Minced ginger||3 Teaspoon|
|Garam masala||2 Teaspoon (Sharwood Brand)|
|Cumin powder||2 Teaspoon|
|Chili powder||1 Teaspoon|
|Chopped fresh coriander||1 Cup (16 tbs)|
|Breadcrumbs||3⁄4 Cup (12 tbs)|
|Vegetable oil||2 Teaspoon|
1. Soak chickpeas and beans separately overnight, cook both separately in water until tender. (Using pressure cooker will save time in cooking chick peas) Drain, leave aside to cool.
2. Heat 1 tablespoon oil in saucepan, saute onion until transparent, add garlic, ginger, saute till brown, add garam masala, cumin powder, chilli (if using), stir for 30 sec. Leave aside to cool.
3. In food processor mix cooked chickpeas and beans to make rough paste, (do not add water) Transfer to bowl, add cooled onion mixture, salt, fresh coriander, mix well.
4. Adjust salt, chilli to taste, make 10 round patties, dip in beaten egg, coat with breadcrumbs. Refrigerate at least 1 hr.To cook-Brown patties on both sides in non-stick tryp, using minimum oil. Serve hot with Green tomato chutney.