Drain excess water from boiled dried peas and mash them roughly in a bowl.

Add chopped onion, green chilli (if using), ginger-garlic paste, cumin powder, coriander powder, red chilli powder, turmeric, salt and chopped coriander leaves into the mashed peas. Mix well.

Now add besan (and breadcrumbs if using) to the mixture. Mix thoroughly so the mixture binds and becomes a soft dough-like consistency. If too dry, sprinkle a few drops of water.

Divide the mixture into 6 equal portions and shape into flat round cutlets with your hands. If using breadcrumbs, coat each side gently for extra crispiness.

Heat a non-stick pan on medium flame. Add 1–2 tsp oil. Once hot, place cutlets and shallow fry 3–4 minutes on each side till golden brown and crisp.

Remove on to a kitchen towel to drain excess oil. Serve warm with mint-coriander chutney or tomato ketchup.