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Oats Rajma Cutlet
Serves 4
55 mins
120 Kcal
Let's talk oats rajma cutlets, because snacking just got a whole lot cooler (and healthier, obvi). These little discs of joy are what happens when rajma (a.k.a. red kidney beans) and oats team up for a flavor-packed, protein-rich power move. Think crispy-on-the-outside, soft-on-the-inside vibes that are perfect for literally any time of day breakfast, tea-time, or a midnight munch sesh. This oats rajma cutlet recipe is all about balancing wholesome and delish. First up, you've got rajma bringing the earthy, nutty goodness. Then, enter oats—a sneaky MVP for binding and that golden crunch we all love. Add in some onions, green chilies, ginger, and a sprinkle of garam masala, and you're in business. Oh, and don't sleep on the fresh coriander—it's giving fresh and zesty energy. Making these is low-key therapeutic. Mash, mix, shape, and sear—it's a whole moment. Pro tip: Pan-fry for that golden crisp or air-fry if you're feeling virtuous. Serve these cuties hot with mint chutney, ketchup, or even a dollop of yogurt for some tangy contrast. Not only are oats rajma cutlets a total flavor bomb, but they're also packed with fiber and protein. Translation: You'll feel full, satisfied, and kinda like a health queen/king. So, next time you're craving something snacky but don't want to feel meh about it later, whip up these cutlets. Trust—they're snack goals.
Ingredients required for Oats Rajma Cutlet
- 1 cup kidney beans
- 80 gms oats
- 1 cup paneer
- 2 green chillies
- 1 inch ginger
- 3 cloves garlic minced
- 1/2 tsp garam masala powder
- 1/2 tsp fennel seeds
- 4 sprig coriander leaves
- Salt
- Oil
- 2 egg whites
- 1 cup whole wheat bread
Cooking steps for Oats Rajma Cutlet
- 1Oats rajma cutlet is the ultimate fusion snack crispy, flavorful, and packed with plant-powered goodness to keep your taste buds and your fitness goals happy.
- 2Whether you're hosting a party or just need a guilt-free indulgence, here's the oats rajma cutlet recipe to add to your snack repertoire!
- 3Start by soaking 1 cup of rajma (large kidney beans) overnight. Drain and pressure cook them with a pinch of salt until they're soft and mashable. Once cooked, drain any excess water and mash the rajma in a large mixing bowl using a potato masher or pulse it in a food processor for a smoother texture.
- 4Add 1 cup of crumbled paneer, 80 grams of rolled or instant oats, 2 finely chopped green chilies, 1 inch of grated ginger, and 3 cloves of grated garlic to the mashed rajma.
- 5Sprinkle in 1/2 teaspoon of garam masala powder, 1/2 teaspoon of fennel seed powder, and a handful of finely chopped coriander leaves for that fresh, herby vibe.
- 6Season with salt to taste and mix everything thoroughly until it forms a cohesive dough.
- 7Shape the mixture into small, flat discs for the perfect cutlet shape.
- 8Whisk 2 egg whites in a shallow bowl and set 1 cup of whole wheat breadcrumbs in another plate.
- 9Dip each cutlet in the egg white, letting the excess drip off, and roll it in the breadcrumbs for that extra crunch factor.
- 10Heat a skillet over medium heat and drizzle a little oil onto the surface.
- 11Place the cutlets on the skillet and cook for 3-4 minutes per side, or until they're golden-brown and crispy.
- 12Flip them carefully to avoid breaking, and don't be shy with the oil if you're chasing that perfect golden finish.
- 13Serve these hot oats rajma cutlets as a crowd-pleasing starter, a side with Mumbai-style tawa pulao, or even as a wholesome snack with mint chutney or ketchup. This recipe of oats rajma cutlet is crispy, nutritious, and guaranteed to leave everyone asking for seconds. Snack smart, my friend!