Oats and Rajma Cutlet Recipe
Description:
The Oats and Rajma Cutlet is a flavorful and nutritious dish that blends the richness of red kidney beans (rajma), soft paneer (homemade cottage cheese), and the delightful crunch of rolled oats. Infused with a medley of spices, these cutlets are a high-protein vegetarian snack perfect for kids or as a light appetizer at parties. With a golden, crunchy exterior and a soft, savory interior, these cutlets are a great way to pack protein into your diet while satisfying your cravings.
Cuisine: North Indian Recipes
Course: Snack
Diet: High Protein Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Rajma (Large Kidney Beans), soaked and pressure cooked | 1 cup |
| Paneer (Homemade Cottage Cheese), crumbled | 1 cup |
| Rolled Oats or Instant Oats | 80 grams |
| Green Chillies, finely chopped | 2 |
| Ginger, grated | 1-inch piece |
| Garlic, grated | 3 cloves |
| Garam Masala Powder | 1/2 teaspoon |
| Fennel Seeds (Saunf), powdered | 1/2 teaspoon |
| Coriander (Dhania) Leaves, finely chopped | 4 sprigs |
| Salt | To taste |
| Oil | As required |
| Egg Whites | 2 (whisked) |
| Whole Wheat Bread Crumbs | 1 cup (for coating) |
Preparation Time
| Preparation Time | 10 minutes |
|---|
Cooking Time
| Cooking Time | 45 minutes |
|---|
Instructions
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Soak and Cook Rajma: Begin by soaking the rajma (red kidney beans) for a minimum of 8 hours. Once soaked, pressure cook the beans with a pinch of salt until they are soft and fully cooked. Once done, drain any excess water from the beans.
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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. You want a smooth but slightly chunky texture.
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Combine Ingredients: Add the crumbled paneer, saffola masala oats, finely chopped green chillies, grated ginger, garlic, garam masala powder, fennel seeds, chopped coriander leaves, and salt to the mashed rajma. Mix all ingredients well to form a cohesive mixture. Taste and adjust the salt as needed.
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Shape the Cutlets: Once the mixture is ready, shape it into small round discs, or your preferred shape for the cutlets.
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Coat the Cutlets: Prepare the egg whites by whisking them lightly. Dip each cutlet into the egg white mixture and then roll them in whole wheat breadcrumbs, ensuring they are fully coated.
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Cook the Cutlets: Heat a skillet or frying pan over medium heat. Add a teaspoon of oil and place the cutlets in the pan. Cook them on both sides, turning occasionally until they are golden brown and crispy.
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Drain Excess Oil: Once the cutlets are crispy and browned, remove them from the pan and place them on oil-absorbent paper to drain any excess oil.
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Serve: Serve the hot Oats and Rajma Cutlets with a side of your favorite chutney or dip. These cutlets make for a perfect snack or appetizer. For a complete meal, pair them with Mumbai Style Tawa Pulao, Paneer Pasanda, and a sweet Kesar Paneer Ki Kheer to delight your guests.
Enjoy this nutritious, high-protein snack that is a true crowd-pleaser at parties or as a wholesome option for your family. The combination of textures, flavors, and spices make these Oats and Rajma Cutlets a must-try for anyone who enjoys North Indian snacks.
