Rajma Cutlets

Rajma Cutlets

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Rajma Cutlets, spicy rajma fried treat for the evening snacks.

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Rajma Cutlets recipe - How to make Rajma Cutlets

Preparation Time:    Cooking Time:    Total Time:     Makes 8 cutlets

150 gms boiled rajma (kidney beans) , soaked over night
1/2 tsp chopped green chillies
1 tbsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
salt to taste
1/4 cup chopped coriander (dhania)
1/2 cup corn (makai ke dane) starch
1 tsp cumin seeds (jeera) powder
1 tsp chaat masala
oil for deep-frying

For The Garnishing
2 tsp grated carrot
2 tsp grated red capsicums
2 tsp grated beetroots

For Serving
tomato sauce
  1. Drain the rajma completely and mash it thoroughly.
  2. Combine all the ingredients and the rajma in a bowl and mix well to smooth mixture.
  3. Divide the mixture into 8 equal portions.
  4. Roll into a bowl and flatten it little.
  5. Heat the oil in a kadhai and deep-fry the cutlets till it turns to golden brown in colour from both the sides.
  6. Remove on absorbent paper, sprinkle cumin seeds powder and chaat masala on the cutlets.
  7. Serve hot, garnish with carrot, beetroot and capsicum and serve with tomato sauce or chutney of your choice.


  1. If the cutlet opens up, add a little more corn flour and knead the mixture well.

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This recipe was contributed by Palak Rajput on 10 Feb 2011

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