Oats and Rajma Cutlet Recipe

Oats and Rajma Cutlet Recipe

Ingredients

Ingredient with Household Units
1 cup uncooked rajma,70 grams
1 cup low fat paneer, crumbled 100 grams
80 grams Saffola Classic Masala Oats
2 green chilies,10 grams
1 inch piece of ginger,10 grams
3 cloves garlic,10 grams
1/2 teaspoon garam masala powder 3 grams
1/2 teaspoon fennel seed powder 3 grams
1 small bunch of coriander leaves,10 grams
Salt to taste
3 to 5 grams
1 teaspoon Saffola Active Oil,5 ml
2 egg whites, whisked
1 cup bread crumbs 30 grams (only for coating)

How to make Oats & Rajma Cutlet

To begin, first soak the rajma for at least 8 hours. Once soaked, pressure-cook the rajma along with salt until very soft. Once cooked, drain the excess water.

In a large mixing bowl, add the rajma and mash it well using a potato masher or grind it in a food processor.

Add the paneer, Saffola Classic Masala Oats and the remaining ingredients except egg white, oil and bread crumbs and mix well. Check the salt and adjust to suit your taste.

Once done, shape the rajma cutlet mixture into small round discs. Dip the cutlets into the egg white mixture and then rolls the cutlets in the breadcrumb mixture.

Preheat a skillet over medium heat and cook the rajma cutlets on both sides. Drizzle a teaspoon of oil and cook until browned and crisp.

Once done, serve it along with a chutney or sweet and spicy tomato sauce for a delicious teatime snack.