Rajma Cutlets                                                                                                                                                                                               (Kidney Beans Cutlet) recipe

Rajma Cutlets (Kidney Beans Cutlet)

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
Total Time

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 cooking these tasty cutlets and enjoy every bite!


4 Servings
(1 serving = 2 cutlets)

Main Ingredients

  • 2cup
    leftover Rajma curry (thick consistency)
  • 1cup
    fresh bread crumbs
  • 1/3cup
    onion, chopped
  • 2
    green chillis, chopped
  • 1tsp
  • 1tsp
    red chilli powder
  • 1tsp
    black pepper powder
  • 1tsp
    anardana (dry pomegranate powder)
  • 1tsp
    coriander powder
  • 1tsp
    cumin powder
  • 1tsp
    chaat masala (optional)
  • 1/3cup
    fresh coriander, chopped
  • 1/2cup
    suji (semolina) for coating
  • Oil for shallow frying



  1. Tear bread slices into small pieces and pulse in a blender to create fine crumbs. Alternatively, crumble them by hand for a coarser texture.

  2. Mash the rajma (kidney beans) into a rough paste using a fork or potato masher in a large mixing bowl.

  3. 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

  1. Shape small portions of the mixture into round or oval cutlets.

  2. Spread semolina on a plate and coat each cutlet evenly. Refrigerate the cutlets briefly to firm them up.

Shallow Frying

  1. 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.

  2. Enjoy the rajmah cutlets hot, accompanied by green chutney, tamarind chutney, or ketchup.

Tips & Tricks

  1. If the mixture is too moist, add more bread crumbs to adjust the consistency.

  2. Use a cutlet mold if available for uniformly shaped cutlets.

  3. If the rajmah curry is too liquid, heat it in a pan to reduce the moisture before cooling and mashing.

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Recipe by

Leena Kohli


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