Wash 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 is released strain it without extra water. Add kidney beans ( I had 2 cups 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 become translucent
Add Turmeric Powder, Cumin Powder, coriander powder, pav bhaji Powder, and salt (for Masala); cook for 2-3 minutes on low flame. Switch off transfer to the vessel containing rajma. Add maida and Wheat flour and mix well
Add little breadCrumbs for binding
Preheat the oven to 400 degrees Fahrenheit. 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)