Rajma Cutlets

Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 8 cutlets

Ingredients

150 gms boiled rajma (kidney beans) , soaked over night
1/2 tsp chopped green chillies
1 tbsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
salt to taste
1/4 cup chopped coriander (dhania)
1/2 cup corn (makai ke dane) starch
1 tsp cumin seeds (jeera) powder
1 tsp chaat masala
oil for deep-frying

For The Garnishing
2 tsp grated carrot
2 tsp grated red capsicums
2 tsp grated beetroots

For Serving
tomato sauce

Method

Drain the rajma completely and mash it thoroughly.Combine all the ingredients and the rajma in a bowl and mix well to smooth mixture.Divide the mixture into 8 equal portions.Roll into a bowl and flatten it little.Heat the oil in a kadhai and deep-fry the cutlets till it turns to golden brown in colour from both the sides.Remove on absorbent paper, sprinkle cumin seeds powder and chaat masala on the cutlets.Serve hot, garnish with carrot, beetroot and capsicum and serve with tomato sauce or chutney of your choice.
Tip
TipIf the cutlet opens up, add a little more corn flour and knead the mixture well.