Turn leftover rajma curry into delicious Rajma Cutlets! Easy to make and packed with flavour, these cutlets are perfect with your favourite chutney. Whether served during your evening tea, snack or as a part of a meal, they're a great way to enjoy a nutritious and tasty treat. Let's start...
Ingredients
Main Ingredients
- 2cupleftover Rajma curry (thick consistency)
- 1cupfresh bread crumbs
- 1/3cuponion, chopped
- 2green chillis, chopped
- 1tspsalt
- 1tspred chilli powder
- 1tspblack pepper powder
- 1tspanardana (dry pomegranate powder)
- 1tspcoriander powder
- 1tspcumin powder
- 1tspchaat masala (optional)
- 1/3cupfresh coriander, chopped
- 1/2cupsuji (semolina) for coating
- Oil for shallow frying
How to make Rajma Cutlets (Kidney Beans Cutlet)
Preparation
Tear bread slices into small pieces and pulse in a blender to create fine crumbs. Alternatively, crumble them by hand for a coarser texture.
Mash the rajma (kidney beans) into a rough paste using a fork or potato masher in a large mixing bowl.
Add the bread crumbs, onion, green chillies, salt, red chilli powder, black pepper powder, anardana, coriander powder, cumin powder, chaat masala, and chopped coriander to the mashed rajma. Mix well to ensure all ingredients are evenly combined. Taste and adjust seasoning as needed.
Forming Cutlets
Shape small portions of the mixture into round or oval cutlets.
Spread semolina on a plate and coat each cutlet evenly. Refrigerate the cutlets briefly to firm them up.
Shallow Frying
Heat oil in a pan over medium heat. Once hot, add the cutlets and fry each side for 3-4 minutes, until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
Enjoy the rajmah cutlets hot, accompanied by green chutney, tamarind chutney, or ketchup.
Tips & Tricks
If the mixture is too moist, add more bread crumbs to adjust the consistency.
Use a cutlet mold if available for uniformly shaped cutlets.
If the rajmah curry is too liquid, heat it in a pan to reduce the moisture before cooling and mashing.
FAQS
How do I make Rajma Cutlets from leftover rajma curry?
To make Rajma Cutlets from leftover rajma curry, start by mashing the curry into a rough paste. Then, mix in fresh bread crumbs, chopped onions, green chillies, and spices like red chilli powder and cumin. Shape the mixture into cutlets, coat them with semolina, and fry until golden brown. This is a great way to repurpose leftover rajma!
Are Rajma Cutlets suitable for a vegetarian diet?
Yes, Rajma Cutlets are entirely vegetarian as they are made from kidney beans and other plant-based ingredients. They are a nutritious snack option for anyone following a vegetarian or vegan diet, especially when served with chutneys.
What can I substitute for bread crumbs in Rajma Cutlets?
If you don't have bread crumbs, you can use crushed cornflakes, panko, or even ground oats as a substitute in Rajma Cutlets. These alternatives will help bind the mixture while adding a unique texture to the cutlets.
How should I store leftover Rajma Cutlets?
To store leftover Rajma Cutlets, place them in an airtight container and refrigerate for up to 3 days. You can also freeze them for longer storage. Just ensure they are fully cooled before freezing, and reheat them in a pan or oven for the best texture.
What are the best chutneys to serve with Rajma Cutlets?
Rajma Cutlets pair wonderfully with green chutney, tamarind chutney, or even ketchup. The tangy flavors of these chutneys complement the spices in the cutlets, making for a delicious snack or appetizer.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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