Preparation time
- Total: Approximately 60 minutes
- Preparation: 20 minutes
- Cooking: 40 minutes
Ingredients
- 1 cup Rajma (Large Kidney Beans) - washed and soaked overnight (6-8 hrs.)
- 2 Potatoes (Aloo) - boiled and peeled
- 2 Green Chillies - finely chopped
- 1/4 cup Coriander (Dhania) Leaves - finely chopped
- 1/2 tablespoon Red Chilli powder
- 1/2 tablespoon Coriander Powder (Dhania)
- 1/4 tablespoon Cumin powder (Jeera)
- 1/2 tablespoon Garam masala powder
- 1/2 tablespoon Amchur (Dry Mango Powder)
- 1 tablespoon Gram flour (besan) - roasted
- Salt - to taste
- Sunflower Oil - as needed
Instructions
- To begin making the Rajma Aloo Cutlet Recipe (Tikki/Patty), we will first cook the rajma in the pressure cooker with enough water until very soft
- Once cooked, allow the rajma to cook completely and drain out the excess water
- You can use this water in a soup or cooking rice
- Mash the rajma along with boiled mashed potatoes, red chili powder, coriander powder, cumin powder, garam masala, chopped green chili, salt, amchur powder, minced coriander leaves and besan
- You can use a food processor to make the process of mixing all of them together easier
- Check the salt and spices and adjust to suit your taste
- Grease your palms with oil and take small portions of the rajma patty mixture, flatten them to shape it into a circular disc
- Proceed the same way with the remaining portions of the cutlet mixture
- The next step is to cook the Rajma Aloo Cutlet
- Preheat a skillet on medium heat
- Place a few Rajma Aloo Cutlets at a time, drizzle a little at a time and cook the cutlets evenly on both sides until crisp
- Serve the Rajma Aloo Cutlet as a tea time snack along with tomato ketchup or a chutney of your choice
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Indian
- Snack
- High Protein Vegetarian