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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 tablespoon
  • Maida - 3 tablespoon
  • Pav bhaji Masala/ Chilli powder - 1 teaspoon + 1/4 teaspoon Adjust according to your spice level
  • Garam Masala - 1/2 teaspoon
  • Coriander Powder - 1/2 teaspoon
  • Cumin Powder - 1/4 teaspoon
  • Breadcrumbs - little for binding
  • Ginger - Garlic paste - 1 teaspoon
  • Asofetida - generous pinch
  • Salt - as needed
  • Oil - 1 teaspoon + to Grease

Instructions

  • 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)

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 the pan and after the oil becomes hot add a cutlet and cook till it's golden brown on both sides, flipping 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 beans can be used
  3. Flour measurement may vary depending upon the water content in kidney beans. Try to strain it well for less flour
  4. I used a combination of wheat and maida. Instead, maida  can be replaced with wheat flour Or vice versa but the 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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