Rajma Cutlet / Rajma Aloo Tikki / Kidney Beans Patties - FoodyBu

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preparation Time 15 mins+ overnight soaking Cooking Time 35 mins Serves 10 Cutlets

Step 2

Soak rajma (kidney beans) in water for overnight. Next day, drain the water and transfer it to pressure cooker, add enough water. Pressure cook for 12 – 15 whistles and turn it off.

Step 3

Meanwhile, wash the potatoes and microwave it for 5 mins for each potato or pressure cook it for 3 whistles. Peel off the skin of potatoes, mash it and set it aside.

Step 4

In a blender, grind the beans coarsely, don’t add water while grinding.

Step 5

Heat a pan with oil, add ginger-garlic paste, fry for a min, add curry leaves, coriander leaves, asafoetida, red chilly powder, cumin powder and garam masala, fry for a min. Add kasuri methi, mix well and turn it off. Transfer this masala mixture to a mixing bowl, add mashed potatoes, ground beans, besan flour, add salt, combine well with your fingers. If your mixture comes out dry, sprinkle some water, mix well and form like a dough.

Step 6

Pinch a small portions from the dough and roll into balls. Flatten the balls with your palm into cutlets.

Step 7

Roll the cutlets in bread crumbs. Heat a cast iron pan, add a tbsp of oil, spread it using paper towel, place cutlet and drizzle a tsp of oil on the sides of the cutlets, cook for few mins and flip to the other side using spatula and drizzle a tsp of oil again, cook on low flame until it turns golden colour. Carefully remove from the pan.

Step 8

Serve with ketchup or as sandwich by placing them between breads.

Step 9

You can have mixed vegetables in place of aloo (potato).

Step 10

You can also deep fry the cutlet instead of shallow frying like I did.

Step 11

Add more gram flour if your dough is watery.

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