A Delicious Tea Time Snack

• Meat

  • 1 tsp Oil per cutlet

• Produce

  • 1 small bunch Coriander, leaves
  • 3 cloves Garlic
  • 1 1 inch piece Ginger
  • 2 Green chilies

• Refrigerated

  • 2 Egg whites

• Pasta & Grains

  • 80 g Classic masala oats

• Baking & Spices

  • 1/2 tsp Fennel seed, powder
  • 1/2 tsp Garam masala, powder
  • 1 Salt

• Bread & Baked Goods

  • 1 cup Bread crumbs

• Dairy

  • 1 cup Paneer, low-fat

• Other

  • 1 cup Uncooked rajma, soaked and pressure-cooked

Found on archanaskitchen.com

Description

Ingredients

• 1 cup uncooked rajma, soaked and pressure-cooked
• 1 cup low fat paneer, crumbled
• 80 grams classic masala oats
• 2 green chilies, finely chopped
• 1 inch piece of ginger, grated
• 3 cloves garlic, grated
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon fennel seed powder
• 1 small bunch of coriander leaves, finely chopped
• Salt to taste
• 1 teaspoon oil per cutlet
• 2 egg whites, whisked
• 1 cup bread crumbs for coating (extra)

Directions

• To begin making the Oats and Rajma Cutlet Recipe, first soak the rajma for at least 8 hours. Once soaked, pressure-cook the rajma along with salt until very soft. Once cooked, drain the excess water.
• In a large mixing bowl, add the rajma and mash it well using a potato masher or a pulse it in a food processor. Add the paneer, saffola classic masala oats and the remaining ingredients and mix well. Check the salt and adjust to suit your taste.
• Once done, shape the rajma cutlet mixture into small round discs. Dip the cutlets into the egg white mixture and then rolls the cutlets in the breadcrumb mixture.
• Preheat a skillet over medium heat and cook the rajma cutlets on both sides. Drizzle a teaspoon of oil and cook until browned and crisp.
• Once done, serve the Rajma Oats Cutlet along with a Dhaniya Pudina Chutney and Masala Chai for a delicious tea time snack.