Rajma Cutlets

Ingredients

• 2 small raw bananas boiled and mashed
• 1/2 cup kidney beans rajma
• 1/2 cup crumbled cottage cheese paneer
• 1/4 cup cashew nuts kaju
• 2 tbsp gram flour besan
• 1 green chilli
• 1 tsp rose water
• 1 tsp garam masala powder
• 1 tsp chaat masala powder
• few saffron kesar strands
• mint leaves phudina to taste
• salt to taste
• oil for cooking
• water

Intructions

1. Soak kidney beans for at least 8 hours. In a pressure cooker, add around 2 cups of water, a pinch of salt and cook these soaked beans till they become soft. Drain the excess water.
2. Separately, grind the mint leaves, green chilli and cashew nuts together in a food processor. Add the cooked beans to this mixture and blend again.
3. In a bowl, combine the above mixture with the remaining ingredients (except oil) to prepare the dough.
4. Knead the dough and roll it to form 8-10 circular discs of same size.
5. On a preheated pan, pour a little oil and fry these circular discs on both sides till the sides become lightly crisp.
6. Serve these delicious rajma cutlets with coriander (kothmir) chutney or tomato ketchup.

Recipe Notes

Recipe by Jivanarpit Bhumika Pandya