Rajma Cutlet recipe - Red Kidney bean cutlet Recipe - Rajma Tikki Recipe - Snacks Recipe - Starter Recipes

During my college days, I loved vegetable cutlet. The best one was from the roadside pushcart one near my home. He sold it from 5 PM and we used to wait for the time and rush to buy. It was the most wanted after school snack for myself and my sisters. These days that pushcart is no more I really miss that. My kids love the tikkis or cutlets. Cutlets can be served as snacks or stuffing to bread or in addition to a salad or placed as a part of the wrap. so it is a perfect multi-purpose recipe. It can be deep-fried as well as shallow fried. These days most of the time I do shallow fry. I have added 2 tablespoons of cheese gratings. But you can avoid it or replace it with paneer
Ingredients

Rajma / Red kidney beans - 1.5 cups
Potato - 4 (small) or 2 big
Green chilies - 3 chopped finely
Gram masala - 1/2 teaspoon
Roasted Cumin seeds powder - 1/2 teaspoon
Ginger - 1 inch (finely chopped)
Grated Cheese - 2 tablespoon
Garlic - 4 pods
Oats (Quick-cooking oats) - 1/2 cup
Salt to taste
Coriander leaves / Mint leaves - 1 tablespoon (finely chopped)
All-purpose flour - 1 tablespoon
Corn flour - 1 tablespoon
Salt for making a paste
Pepper Powder - 1 teaspoon
Bread crumbs - 1/2 cup or as required
Oil as needed for Shallow fry + 1 teaspoon



Method:

Soak Rajma overnight and cook it with soaked water and salt for 4-5 whistles. Let it cool down and open it to see if you can mash it then it is fine if not cook without lid for another 10 mins or till you can mash it. When you are done mash it.
Cook potato with salt and mash it with Rajma
Now grind green chilies, Mint leaves,  Garlic, ginger with very less water.
Heat a teaspoon of oil and fry the ground paste till raw smell goes off. In a wider bowl take a mashed potato, Mashed Rajma, Ground paste, Gram masala, cumin powder,   chopped coriander, oats. Mix well
Add Cheese Mix well. Make a thick dough
Make an outer covering paste by mixing in All-purpose flour, Corn Flour, Pepper powder, and salt.
Take Lemon size ball and flatten it by pressing between the palm.

Dip each cutlet in flour paste and roll it in breadcrumbs make sure all the sides are covered with bread crumbs
Heat a flat pan and add oil for shallow frying. Now arrange the cutlets and cook it in slow flame till golden brown. Repeat the process
Serve hot.
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