Smoky Rajma Cutlet

by sneha sadhwani

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Smoky Rajma Cutlet is an amazing recipe with a unique combination of rajma, spices and some smoky flavor. You can enjoy it with mint-coriander chutney, ketchup or cheese sauce.

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Smoky Rajma Cutlet recipe - How to make Smoky Rajma Cutlet

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Preparation Time: 6 mins Cooking Time: 40 mins Total Time: 46 mins 9Makes 9 cutlets
Show me for cutlets

Ingredients

60 gms rajma (kidney beans) , soaked overnight
1 medium boiled and mashed potato
1 green chilli
5 to 6 garlic (lehsun) cloves
4 to 5 black peppercorns (kalimirch)
1/2 tsp cumin seeds (jeera)
1 to 2 tsp lemon juice
2 tsp oil
1 tsp coriander (dhania) powder
1/2 tsp red chilli powder
salt to taste
oil for frying

Method

Pressure cook the soaked rajma. Drain and keep aside to cool.
Combine the rajma, garlic cloves, black pepper, cumin seeds, green chilli, lemon juice and oil and lightly blend in a mixer to a very coarse mixture. (we don't want it to become into a paste. Some rajma pieces should be remaining. )
You can even add 2-3 spoons rajma stock if required to obtain the desired texture.
In a deep bowl mix the potato, rajma mixture, chilli powder, coriander and salt. Mix well.
Divide the mixture into 9 equal portions and shape each portion into flat, round cutlets.
Heat a non-stick pan, grease heat some oil and shallow fry the cutlets till they turn golden brown in colour from both the sides.
Place the cutlets in a broad deep bowl in a circle. Heat a small piece of coal and place it in the centre of the bowl.
Cover the bowl with a plate. Soon you will see smoke appearing inside the bowl.
After a while remove the plate and serve tasty smoky rajma cutlet with chutney or tomato ketchup.

Handy tip:

Potato is added for binding, so that the cutlet doesn't break while frying. You can even add cornflour or bread crumbs but potato is a healthier option.