Rajma Malai Cutlet Recipe - Roz Ka Khana With Figaro Olive Oil
Filled with protein, Rajma Malai Cutlet is a delicious snack to have during your Tea time with a hot cup of Masala Chai, Adrak Chai or Kali Mirch Chai.
The Rajma Malai Cutlet is a lip smacking recipe that is made healthy with the addition of paneer and delectable spices. The Malai Cutlet makes a great appetizer for parties, a tea time snack for kitty parties or even as a high protein snack for kids.
Did you know: Figaro Pure Olive oil is a great medium for everyday cooking. It not only makes the food taste great, but in addition it is healthy and packed with antioxidants that are good for health. Antioxidants slow down the ageing process and great for your heart.
If you like this recipe, you can also try other Cutlet Recipes such as
- 1 cup Rajma (Large Kidney Beans) , cooked and mashed
- 2 Potatoes (Aloo) , cooked and mashed
- 1/2 cup Paneer (Homemade Cottage Cheese) , crumbled
- 3 cloves Garlic , grated
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Fennel seeds (Saunf) , pounded
- 1/2 teaspoon Garam masala powder
- 3 tablespoon Gram flour (besan)
- Salt , to taste
- Extra Virgin Olive Oil , for cooking
How to make Rajma Malai Cutlet Recipe - Roz Ka Khana With Figaro Olive Oil
To begin making the Rajma Malai Cutlet Recipe, prep all the ingredients and keep them ready. Soak the rajma for 8 hours overnight and then cook it in a pressure cooker until very soft with a little bit of salt. Once the rajma is cooked, drain the excess water and keep aside.
Cook the potatoes in a pressure cooker until soft. Once done, peel and mash the potatoes and keep aside.
Place cooked potatoes and rajma in a mixing bowl. Mash the rajma and the potatoes with a potato masher. Add paneer, besan, red chili powder, fennel seed powder, garam masala powder and salt in the mixture and mix everything well. You can also use a food processor to combine all the ingredients.
Once it is done, make medium sized patties out of this mixture.
In a different bowl, mix all-purpose flour along with just with enough water to make a smooth paste.
Dip the rajma cutlet in the flour paste and roll them gently in the bread crumbs.
Once finished, arrange them in the fridge for an hour (optional if you plan to make them fresh for parties)
Heat Figaro Pure Olive oil in a shallow fry pan.
Drop the cutlets and cook on both sides until they turn golden brown. Once the cutlets are done, remove from the pan and drain in kitchen paper towels.