Cheesy Rajma/ Red kidney beans cutlet

Ingredients
 red rajma/ red kidney beans--500gms
besan--150gms
 cheese--150gms
Oil--100ml
Chopped green chilli--1tbsp
Asafoetida/ hing-1 tsp
Shah jeera--1tsp
Coriander powder--1tsp
Red chilli powder--1tsp or to taste
Garam masala powder--1tsp

Method 
Soak the Rajma overnight. The next day, boil the Rajma in a pressure cooker till it is soft and tender. Drain all the water and keep the Rajma on one side.
Blend Rajma in a food processor and make a fine paste.
Add some oil in a 'kadai', put shah jeera and allow it to splutter.
Add finely chopped green chili, Asafoetida and all the dry spices.
Then add the blended paste of Rajma and besan.
Cook for about 20 to 25 minutes till the water evaporates and the mixture starts to leave the edges of 'kadai'. Once cooked, take it out and allow it to cool.
You can then add some grated Amul cheese.
Prepare the mixture into small balls and flatten it into small cutlet.
Now, take some 'desi ghee' and oil in a non-stick pan and shallow fry them on slow heat, till it turns crispy and golden brown from both sides.
Enjoy with some mint chutney or ketchup.

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