Oats and Rajma Cutlet Recipe
A healthy and delicious combination of red kidney beans, potatoes, saffola masala oats and spices. Serve these as appetizer at your next party and wow your guest.In association with Saffola Fit Foodie
The Oats and Rajma Cutlet is a delicious combination of red kidney beans, potatoes, saffola masala oats and spices. The cutlet makes a high protein snack for kids or a great appetizer for parties. Crunchy texture on the outside and soft on the inside these high protein cutlets are a must try.
Did you know: Rajma/Kidney Beans are packed with cholesterol-lowering fiber like most other beans, which also helps control rising blood sugar levels. When eaten in combination combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein. They are also an excellent source for minerals and molybdenum.
If you like cutlets, you must try some of our favorites that are healthy tea time snacks too.
- 1 cup Rajma (Large Kidney Beans) , soaked and pressure cooked
- 1 cup Paneer (Homemade Cottage Cheese) , crumbled
- 80 grams Saffola Masala Oats
- 2 Green Chillies , finely chopped
- 1 inch Ginger , grated
- 3 cloves Garlic , grated
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Fennel seeds (Saunf) , powdered
- 4 sprig Coriander (Dhania) Leaves , finely chopped
- Salt , to taste
- Cooking oil , as required
- 2 Egg whites , whisked
- 1 cup Bread crumbs , for coating (extra)
How to make Oats and Rajma Cutlet Recipe
To begin making the Oats and Rajma Cutlet Recipe, 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 a pulse it in a food processor. Add the paneer, saffola classic masala oats and the remaining ingredients 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 Oats and rajma cutlets on both sides. Drizzle a teaspoon of oil and cook until browned and crisp. Remove onto oil absorbent paper and serve hot.
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