Rajma patties, rajma tikkis, rajma cutlets, red kidney beans patties
I make rajma recipes often at home. Say at least once a week or so. Gj’s love for rajma is well documented.
I’ve been making rajma dishes like crazy lately, in every combination imaginable. While making rajma dal, I had excess cooked rajma left behind.
I wore my thinking cap on and surfed many recipes. I came across this rajma patties recipe in you too can cook website. This rajma patties recipe looked interesting. Also, rajma patties recipe used ingredients that I almost have in the house. I decided to give it a try.
While I have made many rajma dishes, some are better than others. These rajma patties really take the cake. This rajma dish is super healthy and indulgent at the same time.
One tip that I would love to offer you is if you have leftover patties, do not panic. Just store them in the freezer. You can then enjoy a delicious and healthy snack any evening of the week. Another choice would be to eat it like rajma burger. Yes, just place it between the buns along with lettuce, sliced onion and tomato. Here you go, your breakfast rajma burger is ready. Is n’t it interesting?
I am sure this rajma patties will be a total home run as it is super nutritious, delicious, easy and healthy.
I hear you. Enough of my ranting. Let’s move on to the recipe of rajma patties.
Preparation time. 1 hour + overnight soak time
Cook time. 20 minutes
Recipe cuisine. Indian
Recipe category. Snack
Serves. 6 to 8 cutlets
Rajma/red kidney beans (soaked overnight) – 1/2 cup
Potato (peeled, boiled and mashed) – 3 nos.
Coriander leaves/kothamalli (finely chopped) – a handful
Ginger (grated) – 1 tsp
Garlic/poondu (finely chopped) – 3/4 tsp
Red chilli powder/milagai thool – 1 tsp
Roasted cumin powder/seeraga thool – 1/2 tsp
Garam masala powder – 1/2 tsp
Salt – as required
Oil – as required
Note. The ingredients shown will vary with the original quantity.
1. Soak rajma in lots of water overnight or for at least 8 to 12 hours. By the end of eight hours, rajma would have doubled in size. Pressure cook rajma using 4 to 5 cups of water and a teaspoon of salt for up to 4 whistles (depends on the rajma) or until it is completely cooked.
2. Once the pressure comes down, drain the rajma and let it cool down completely. Then transfer rajma to the blender and grind coarsely without adding water.
3. In a pan, heat 2 teaspoon of oil ad then add grated ginger and chopped garlic. Saute until the raw smell of garlic goes away. Now add red chilli powder, cumin powder, garam masala and salt. Switch off and set the masala mixture aside.4. In a large mixing bowl, add the coriander leaves, mashed potatoes, ground rajma, masala mixture, and salt. Mix well using your fingers until you are able to make firm balls. Pinch a small portion and make firm balls. Do the same for the remaining rajma mixture.5. Now flatten the ball like that of the shape of patties/cutlets. In a pan, heat 5 teaspoon of oil and place the cutlets. Drizzle a teaspoon of oil around the cutlets. Once the cutlets turn golden brown, flip it over and drizzle another teaspoon of oil around the cutlets. When the other side of the cutlet turns golden brown, remove from pan. Switch off.
Now, rajma patties is ready! Serve it with ketchup or chutney.
- For a crispier outer layer, you can dip the shaped cutlets in bread crumbs and then fry it in oil.