Aloo Rajma Cutlet [Potato Red Kidney Beans Cutlet]


Aloo Rajma Cutlet


Cuisine Style: Indo-American | Cooking Time: 20 minutes | To Serve: 4 | Type: Snacks | Take with: Tomato sauce,Green Chutney

Ingredients for Rajma stuffing

  • Rajma - ½ cup [soaked and boiled]
  • Ginger and Green Chilli paste - ½ tbsp each
  • Chopped coriander leaves - ¼ cup
  • Dry mango powder – ½ tbsp
  • Bread crumbs – 3 tbsp
  • Garam masala – ½ tbsp
  • Cumin seeds – ½ tbsp
  • Lemon juice - 1 ½ tbsp
  • Sugar - ¼ tsp

Other Ingredients

  • Boiled and mashed potatoes - 1 cup
  • Pepper powder - 1 tsp
  • Red chilli powder - 1 tsp
  • Egg[whisked] - 2
  • Breadcrumbs - 400 gms
  • Salt to taste
  • Oil for deep frying

Preparation

  • Heat pan with oil, add cumin seeds, ginger and green chilli paste, sauté gently then add boiled rajma, dry mango powder, bread crumbs, garam masala and salt. Sauté gently, cut off heat add sugar, chopped coriander leaves and lemon juice mix well then refrigerate it for 30 minutes (to avoid stickiness)
  • Take another bowl of boiled potatoes mash nicely then add red chilli powder, pepper powder & salt then mix well. refrigerate it for 30 minutes (to avoid stickiness)
  • After 30 make lemon size ball out of the potato mixture then depress the center of the ball and put the rajma stuffing inside
  • Now close gently all the edges roll to ball shape again make sure that no stuffing outside. Now flatten this ball gently.
  • Repeat the above cutlet is ready to fry
  • Dip each tikki in the egg mixture, roll it in breadcrumbs. Make sure that all the sides of the tikkis equally covered/sealed with breadcrumbs.
  • Heat oil in a pan then deep fry all cutlets one by one. Once they are turned golden brown both the sides take it from the pan
  • Serve hot with tomato sauce, chilli sauce or green chutney

Tip

  • Adding 2 tbsp corn flour in potato mixture will result more crispiness.

Note

  • Grease your palm with oil before making Cutlet

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