Baked Rajma Cutlet | Vadai | Patties

Baked rajma  cutlet is prepared with Rajma (kidney beans). Protein rich healthy and tasty snacks. It is a great after school snacks for kids.

Every time we visit our pediatrician he tell us give protein for Vishvak. I try to add Lentil in almost everyday meal in some way. Now a days he has become very playful while eating after few initial Spoon he starts running around and get bored.

He likes the food like panniyaram, bread, cutlet, fries which he can hold and eat. Their are days when even Ven Pongal goes to the panniyaram pan and result in “Pongal panniyaram”.  This Rajma cutlet is one such experiment  to give him beans, which become a big hit in home. Not only him even we like it.  I took pictures and even gave this recipe for ” Snegedhi ” magazine but somehow I forgot to post it.

Usually cutlets are prepared with maida( all purpose flour) but since it’s for my son I tried whole wheat for binding.  I always prepares a batch of shallow cooked patties for my son (kids need some fat content, personal preference) and bake a batch for us.

I gave one baked rajma cutlet to my hubby for taste. He tasted and told its great(ok pass:-):-)). But reminds me of Vadai . May be I referred my  baked Paruppu Vadai a lot.  Adjust the thickness according to your taste buds. Name doesn’t matter whether it’s a Vadai/Cutlet/Patties, end of the day its a protein rich bite for the toddler.

It’s raining these days make a batch of delicious and healthy baked rajma cutlet and enjoy the rainy day with it and hot cup of coffee/tea for evening snacks.

My friend pinged me and suggested to add servings in post. I realized how I missed it these days. Good to have friends who suggest things for shaping up your hobby. Thanks to her:-) Hope I make it practise in all my post..

Kids friendly after school snacks

Cutlet recipe collection

Baked Rajma Cutlet / Baked Kidney beans Patty

Protein rich snacks prepared with kidney beans. Great way to make kids eat beans.

5 from 1 vote

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Author: Vidya Srinivasan

Ingredients

• Cooked Kidney Beans/ Rajma - 1 cup + 3/4 cup
• Onion - 1 big - finely chopped
• Whole Wheat - 3 tbsp
• Maida - 3 tbsp
• Pav bhaji Masala/ Chilli powder - 1 tsp + 1/4 tsp Adjust according to your spice level
• Garam Masala - 1/2 tsp
• Coriander Powder - 1/2 tsp
• Cumin Powder - 1/4 tsp
• Breadcrumbs - 1 tbsp
• Ginger - Garlic paste - 1 tsp
• Asofetida - generous pinch
• Salt - as needed
• Oil - 1 tsp + to Grease

Instructions

• Wask and Soak Rajma in hot water for 4-5 hours. Drain and pressure cook it for 2 whistles with little salt and water
• After the pressure releases strain it without extra water. Add kidney beans ( I had 2 cup of cooked bean used 1 cup + 3/4 cup for cutlet and remaining bean for gravy) in a wide vessel mash it with a potato masher/ pulse once into a coarse mixture (avoid over grinding)
• Add oil to the pan, once the oil becomes hot add onion,ginger garlic paste and sauté till the onions becomes translucent
• Add Turmeric Powder, Cumin Powder,coriander Powder, pav bhaji Powder and salt (for Masala); cook for 2-3 minutes in lowflame. Switch off transfer to vessel containing rajma. Add Maida and wheat flour ;mix well
• Add little breadcrumbs for binding
• Preheat the oven to 400 degree Fahrenhait. Take the baking tray and line a parchment oil and grease it with oil
• Take small portions of the mixture, and flatten them using your palm (I made it thinner)
• For baked cutlets - Place them in the greased tray and brush the top portion of each cutlet with little oil to avoid drying out and of course for the crispy finish
• Bake the cutlet for 8 - 12 min, till they have browned the underside (adjust time according to your oven) . Carefully flip them and bake again for another 8 - 12 minutes. Remove and serve immediately. Serve with chutney/ ketchup and enjoy them as such or in Bread/ bun (burger)/Roti/tortilla
• For shallow fried cutlet - Add little oil to pan and after the oil becomes hot add cutlet and cook till its golden brown on both side, fllipping in between. serve hot with ketch/pudina chutney

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Notes

1. Tin/can kidney beans (14 oz) can also be used instead of dried once
2. Black bean,limo beans, pinto beans, chickpea or other bean can be used
3. Flour measurement may vary depending upon the water content in kidney beans. Try to strain it welll for less flour
4. I used combination of wheat and maida. Instead maida  can be replaced with wheat flour Or vice veeda but texture is best with maida
5. Onion and ginger - garlic paste can be avoided
6. Shredded Carrot,zucchini,cabbage can be sautéd with onion
7. For cutlets texture- shallow fry
8. For vadai- bake

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Cooked Kidney Beans/ Rajma – 1 cup + 3/4 cup
Onion – 1, big – finely chopped
Whole Wheat – 3 tbsp
Maida – 3 tbsp
Pav bhaji Masala/ Chilli powder – 1 tsp + 1/4 tsp (Adjust according to your spice level)
Garam Masala – 1/2 tsp
Coriander Powder – 1/2 tsp
Cumin Powder – 1/4 tsp
Breadcrumbs – little for binding
Ginger – Garlic paste – 1 tsp
Asofetida – generous pinch
Salt – as needed
Oil – 1 tsp + to Grease

Method:

• Wask and Soak Rajma in hot water for 4-5 hours. Drain and pressure cook it for 2 whistles with little salt and water
• After the pressure releases strain it without extra water. Add kidney beans ( I had 2 cup of cooked bean used 1 cup + 3/4 cup for cutlet and remaining bean for gravy) in a wide vessel mash it with a potato masher/ pulse once into a coarse mixture (avoid over grinding)
• Add oil to the pan, once the oil becomes hot add onion,ginger garlic paste and sauté till the onions becomes translucent
• Add Turmeric Powder, Cumin Powder,coriander Powder, pav bhaji Powder and salt (for Masala); cook for 2-3 minutes in lowflame. Switch off transfer to vessel containing rajma. Add maida and Wheat flour and mix well

• Add little breadCrumbs for binding
• Preheat the oven to 400 degree Fahrenhait. Take the baking tray and line a parchment oil and grease it with oil
• Take small portions of the mixture, and flatten them using your palm (I made it thinner)

Baked Cutlet:

• Place them in the greased tray and brush  the top portion of each cutlet with little oil to avoid drying out and of course for the crispy finish
• Bake the vadai for 8 – 12 min, till they have browned the underside (adjust time according to your oven) . Carefully flip them and bake again for another 8 – 12 minutes. Remove and serve immediately. Serve with chutney/ ketchup and enjoy them as such or in Bread/ bun (burger)/Roti/tortilla

Shallow Fry Cutlet:

• Add little oil to pan and after the oil becomes hot add  cutlet and cook till its golden brown on both side, fllipping in between. serve hot with ketch/pudina chuntey