Rajma Cutlet (Kidney Beans Patties) Recipe
A Crunchy and Spicy Indian Snack Perfect for Tea Time
If you’re a fan of Indian snacks, Rajma Cutlets are a must-try! These crispy, golden brown patties are made with the rich and hearty flavor of kidney beans (rajma) combined with mashed potatoes and a blend of aromatic spices. The cutlets are perfectly crispy on the outside, soft and flavorful on the inside, and are an ideal treat for tea time. Serve them with a refreshing mint-coriander chutney or a hot cup of Masala Chai, and you’ve got yourself a delightful snack to share with family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rajma (Large Kidney Beans) – soaked and pressure cooked | 1 cup |
| Potato (Aloo) – cooked and mashed | 2 medium-sized |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Fennel Powder (Saunf) | 1/2 teaspoon |
| Salt | As required |
| All-Purpose Flour (Maida) | 3 tablespoons |
| Whole Wheat Bread Crumbs | 1/2 cup |
| Sunflower Oil | As required for frying |
Preparation Time: 40 minutes
Cooking Time: 20 minutes
Total Time: 60 minutes
Servings: 4
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Instructions
-
Prepare the Base Mixture:
Begin by adding the cooked and mashed potatoes to a large mixing bowl. Then, add the pressure-cooked kidney beans (rajma). Mash the beans and potatoes together until you have a smooth, well-combined mixture. -
Add Spices:
Into the mashed mixture, add red chilli powder, garam masala powder, fennel powder, and salt to taste. Mix everything together thoroughly so that the spices are evenly distributed throughout the mixture. -
Shape the Cutlets:
Once your mixture is well-blended, take a small amount of it and form medium-sized patties. Press gently to ensure the patties hold together without crumbling. -
Prepare for Coating:
In a separate bowl, add the all-purpose flour and a little water. Stir until you form a smooth paste, similar to a pancake batter in consistency. This paste will help the breadcrumbs stick to the patties. -
Coat the Patties:
Dip each patty into the flour paste, ensuring it’s coated well on all sides. Then, roll the patty in the whole wheat bread crumbs, pressing gently so the crumbs stick to the surface. -
Chill the Patties:
After all the patties are coated, place them on a plate or tray and refrigerate them for about an hour. Chilling helps the cutlets firm up and hold their shape while frying. -
Fry the Cutlets:
Heat enough sunflower oil in a deep frying pan over medium heat. Once the oil is hot (you can test by dropping a small piece of bread into the oil—it should sizzle immediately), carefully add the cutlets one by one. Fry the cutlets in batches, ensuring not to overcrowd the pan. -
Cook Until Golden Brown:
Fry the patties for about 3-4 minutes on each side or until they turn a beautiful golden brown and crispy. Be sure to flip them gently to avoid breaking. -
Drain and Serve:
Once cooked, remove the cutlets from the oil and drain them on a paper towel to remove excess oil. -
Serve Hot:
Serve your crispy Rajma Cutlets hot, paired with a refreshing Dhaniya Pudina Chutney (Coriander-Mint Chutney) or a cup of spiced Masala Chai to enjoy a truly authentic Indian snack experience.
Serving Suggestions
Rajma Cutlets are the perfect accompaniment to your afternoon tea or as a light appetizer for your dinner party. Pair them with some tangy chutney or a creamy dip, and enjoy their satisfying crunch and savory flavor. They also make an excellent addition to a lunch box, offering a wholesome and flavorful vegetarian option.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | ~6g |
| Carbohydrates | ~28g |
| Fat | ~6g |
| Fiber | ~4g |
| Sodium | ~200mg |
| Potassium | ~450mg |
Note: Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Tips for Success:
-
Consistency of Mixture: Ensure that the mixture is not too wet or too dry. If it’s too wet, add a little more bread crumbs to help bind the ingredients together. If it’s too dry, a small amount of water or mashed potato can be added.
-
Oil Temperature: The oil should be hot enough for the cutlets to sizzle immediately when added, but not too hot that they burn before cooking through. If the oil is too cold, the cutlets may absorb excess oil and become greasy.
-
Vegetable Variations: Feel free to add finely chopped vegetables like carrots, peas, or onions to the mixture for added flavor and texture.
Enjoy Your Rajma Cutlets!
These Rajma Cutlets are sure to become a favorite snack in your home. Their crispy exterior and soft, flavorful interior make them irresistible, and they pair beautifully with a hot cup of masala chai for a cozy tea-time treat. With simple ingredients and easy steps, they’re the perfect dish for both novice and experienced cooks alike!
