Oats and Rajma Cutlets

 Ingredients

70 gm Uncooked Rajma, Soaked and pressure-cooked  

100 gm Low fat paneer

 80 gm Classic Masala Oats  

10 gm Green Chilies

10 gm Grated Ginger  

1/2  tsp Garam Masala

1/2 tsp Fennel / saunf  Powder

10 gm A Bunch of Coriander leaves

 1 tsp Oil  

Egg Whites 2  OR maida slurry

Bread crumbs required only for coating.

 

Method

To begin, first soak the rajma for at least 8 hours or over-night. Once soaked, pressure-cook the rajma along with salt until very soft. Once cooked, drain the excess water.

In a large mixing bowl, add the rajma and mash it well using a masher or a pulse it in a food processor. Add the paneer, saffola classic masala oats and the remaining ingredients and mix well. Check the salt and adjust to suit your taste.

Once done, shape the rajma cutlet mixture into small round discs. Dip the cutlets into the egg white mixture and then rolls the cutlets in the breadcrumb mixture.

Preheat a skillet over medium heat and cook the rajma cutlets on both sides. Drizzle a teaspoon of oil and cook until browned and crisp.

Once done, serve it along with a chutney or sweet and spicy tomato sauce for a delicious teatime snack. 

 

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