Crispy Oats and Rajma Cutlets – Healthy Protein-Packed Snack

Oats and Rajma Cutlet Recipe

Oats and Rajma Cutlet is a healthy, delicious, and protein-packed snack that combines the goodness of kidney beans (rajma) and oats, making it an ideal treat for those who enjoy nutritious, vegetarian options. This dish, inspired by North Indian flavors, is perfect for parties, as a snack, or even as a quick meal. With the added richness of paneer and the aromatic spices, these cutlets are sure to be a hit.

Ingredients:

Instructions:

1. Soak and Cook Rajma:

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   • Start by soaking the rajma (large kidney beans) in water for at least 8 hours or overnight. Once soaked, drain the water and pressure cook the rajma with a pinch of salt until they are very soft and tender. Drain any excess water from the cooked rajma.

2. Mash the Rajma:

   • In a large mixing bowl, mash the cooked rajma using a potato masher or pulse it in a food processor until smooth but with some texture. This will help hold the cutlets together and give them a better bite.

3. Prepare the Cutlet Mixture:

   • Add the crumbled paneer, oats (either rolled or instant), finely chopped green chillies, grated ginger and garlic, garam masala powder, fennel seeds powder, and chopped coriander leaves to the mashed rajma. Mix everything well to combine. Taste the mixture and adjust the salt to your preference.

4. Shape the Cutlets:

   • Take small portions of the mixture and shape them into round or oval discs, about 1 inch thick. Ensure that the cutlets are compact so they don’t fall apart while cooking.

5. Coat the Cutlets:

   • Whisk the egg whites in a shallow bowl. In another bowl, place the whole wheat bread crumbs. Dip each rajma cutlet into the egg whites first, then roll them in the bread crumbs to coat evenly.

6. Cook the Cutlets:

   • Heat a little sunflower oil in a skillet over medium heat. Once the oil is hot, carefully place the cutlets in the pan. Cook the cutlets on both sides until they turn golden brown and crispy, about 4-5 minutes per side. You may need to add more oil as you cook the cutlets in batches.

7. Drain Excess Oil:

   • Once the cutlets are crispy and browned, remove them from the skillet and place them on oil-absorbent paper to remove any excess oil.

8. Serve:

   • Serve the Oats and Rajma Cutlets hot with your favorite dipping sauce, chutney, or salad. They make an excellent starter or snack at your next party. For a complete meal, pair them with a delicious Mumbai Style Tawa Pulao, Paneer Pasanda, and Kesar Paneer Ki Kheer.

Serving Suggestions:

• Starter: Serve these cutlets with a tangy tamarind chutney or mint-coriander chutney for a burst of flavor.
• Meal: Pair them with a light vegetable salad or a tangy yogurt dip for a more filling option.
• Party Dish: These cutlets are perfect for gatherings and can be enjoyed with a side of spicy tawa pulao or a refreshing cucumber raita.

Nutritional Information (Approximate per Serving):

This Oats and Rajma Cutlet recipe is not only a great source of protein but also provides essential nutrients and fiber, making it a healthy snack option for vegetarians. With its crispy exterior and soft, flavorful interior, this dish is sure to please everyone at your table!