Rajma Cutlet (Kidney Bean Patties) Recipe
Description
Rajma Cutlet, also known as Kidney Bean Patties, is a delightful Indian snack made with the wholesome goodness of red kidney beans, mashed potatoes, and a medley of aromatic spices. This recipe transforms the usual rajma into a unique and nutritious snack perfect for tea time or as an appetizer. Crisp on the outside and soft on the inside, these cutlets are a treat for all ages, especially when paired with tangy Dhaniya Pudina Chutney and a steaming cup of Masala Chai.
Recipe Details
| Cuisine | Indian |
|---|---|
| Course | Snack |
| Diet | Vegetarian |
| Preparation Time | 40 minutes |
| Cooking Time | 20 minutes |
| Total Time | 1 hour, 20 minutes |
| Serves | 4 |
Ingredients
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Rajma (Large Kidney Beans) | 1 cup (soaked overnight and pressure-cooked) |
| Potato (Aloo) | 2 (cooked and mashed) |
| Red Chili Powder | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Salt | As required |
| Fennel Powder | 1/2 teaspoon |
| All-Purpose Flour (Maida) | 3 tablespoons |
| Whole Wheat Bread Crumbs | 1/2 cup |
| Oil | As required (for frying) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Protein | ~7g |
| Carbohydrates | ~32g |
| Fat | ~7g |
| Fiber | ~6g |
| Sodium | ~250mg |
Instructions
Step 1: Prepare the Base
- In a large mixing bowl, combine the pressure-cooked rajma and mashed potatoes.
- Add the red chili powder, fennel powder, garam masala powder, and salt to the mixture.
- Mash everything together until you achieve a smooth and evenly mixed dough.
Step 2: Shape the Cutlets
- Divide the mixture into equal portions and shape them into medium-sized patties or cutlets. Set aside.
Step 3: Prepare the Coating
- In a separate bowl, mix the all-purpose flour with a few tablespoons of water to create a smooth paste. Ensure the paste is thick enough to coat the patties evenly.
Step 4: Coat the Patties
- Dip each patty into the flour paste, ensuring it is evenly coated.
- Roll the coated patty gently in the bread crumbs to create a crisp outer layer.
Step 5: Chill the Cutlets
- Once all the patties are coated, arrange them on a plate and refrigerate for 1 hour. Chilling helps the patties retain their shape during frying.
Step 6: Fry the Cutlets
- Heat oil in a deep frying pan over medium heat.
- Carefully drop the cutlets into the hot oil and fry until they turn golden brown and crisp on both sides. This should take about 2–3 minutes per side.
- Remove the cutlets using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
Step 7: Serve
- Serve the crispy Rajma Cutlets hot with Dhaniya Pudina Chutney and a cup of Masala Chai for a wholesome tea-time snack.
Tips for the Perfect Rajma Cutlets
- Soaking and Cooking Rajma: Soak the rajma overnight to ensure they cook evenly and become soft when pressure-cooked.
- Firm Patties: Make sure the mixture isn’t too wet. If needed, add a small amount of bread crumbs to the mixture to improve its texture.
- Healthier Version: For a healthier option, bake the cutlets in a preheated oven at 180°C (356°F) for 20–25 minutes or air-fry them until crisp.
- Spice Variations: Adjust the spices to suit your taste preferences. Add a pinch of chaat masala or amchur powder for a tangy twist.
Pairing Suggestions
- Dhaniya Pudina Chutney: A refreshing dip made with fresh coriander, mint leaves, green chilies, lemon juice, and spices.
- Masala Chai: A spiced Indian tea brewed with milk, sugar, and aromatic spices like cardamom, cloves, and cinnamon.
This delightful snack is not only delicious but also packed with the nutritional benefits of protein-rich kidney beans and hearty potatoes. Add it to your menu for a unique twist on traditional ingredients!
