Rajma Cutlets (Kidney Beans Cutlet)

Name: Rajma Cutlets (Kidney Beans Cutlet)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cup leftover Rajma curry (thick consistency); 1 cup fresh bread crumbs; 0.33 cup onion, chopped; 2 green chillis, chopped; 1 tsp salt; 1 tsp red chilli powder; 1 tsp black pepper powder; 1 tsp anardana (dry pomegranate powder); 1 tsp coriander powder; 1 tsp cumin powder; 1 tsp chaat masala (optional); 0.33 cup fresh coriander, chopped; 0.5 cup suji (semolina) for coating; Oil for shallow frying

by Leena Kohli (@leenakohli)

Prep Time

20min

Cook Time

20min

Total Time

40min

Indian Snack Appetizer Vegetarian

Turn leftover rajma curry into delicious Rajma Cutlets! Easy to make and packed with flavour, these cutlets are perfect with your favourite chutney. Whether served during your evening tea, snack or as a part of a meal, they're a great way to enjoy a nutritious and tasty treat. Let's start...

Ingredients

4 Servings

(1 serving = 2 cutlets)

Main Ingredients

2cup
leftover Rajma curry (thick consistency)
1cup
fresh bread crumbs
1/3cup
onion, chopped
2
green chillis, chopped
1tsp
salt
1tsp
red chilli powder
1tsp
black pepper powder
1tsp
anardana (dry pomegranate powder)
1tsp
coriander powder
1tsp
cumin powder
1tsp
chaat masala (optional)
1/3cup
fresh coriander, chopped
1/2cup
suji (semolina) for coating
Oil for shallow frying

How to make Rajma Cutlets (Kidney Beans Cutlet)

Preparation

Tear bread slices into small pieces and pulse in a blender to create fine crumbs. Alternatively, crumble them by hand for a coarser texture.
Mash the rajma (kidney beans) into a rough paste using a fork or potato masher in a large mixing bowl.
Add the bread crumbs, onion, green chillies, salt, red chilli powder, black pepper powder, anardana, coriander powder, cumin powder, chaat masala, and chopped coriander to the mashed rajma. Mix well to ensure all ingredients are evenly combined. Taste and adjust seasoning as needed.

Forming Cutlets

Shape small portions of the mixture into round or oval cutlets.
Spread semolina on a plate and coat each cutlet evenly. Refrigerate the cutlets briefly to firm them up.

Shallow Frying

Heat oil in a pan over medium heat. Once hot, add the cutlets and fry each side for 3-4 minutes, until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
Enjoy the rajmah cutlets hot, accompanied by green chutney, tamarind chutney, or ketchup.

Tips & Tricks

If the mixture is too moist, add more bread crumbs to adjust the consistency.
Use a cutlet mold if available for uniformly shaped cutlets.
If the rajmah curry is too liquid, heat it in a pan to reduce the moisture before cooling and mashing.