Oats and Rajma ( kidney beans) cutlet

 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  
• 0.5 teaspoon Garam Masala

• 0.5 teaspoon Fennel ( saunf)Seed Powder  
• 10 gm A Bunch of Coriander leaves

• 1 teaspoon Oil  
• 2 pieces Egg Whites / maida slurry

       Bread crumbs required only for coating.

 

Method

To begin, first soak the rajma for at least 8 hours. 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 or maida slurry 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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