Smoky Rajma Cutlet
by sneha sadhwani
Added to 1 cookbook
This recipe has been viewed 3964 times
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.
- 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.
- 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.
This recipe was contributed by sneha sadhwani on 30 Mar 2016
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