Oats and Rajma Cutlet Recipe
A high protein North Indian Recipes recipe with rajma (large kidney beans) - soaked and pressure cooked, paneer (homemade cottage cheese) - crumbled, rolled oats or instant oats. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
To begin making the Oats and Rajma Cutlet Recipe, first soak the rajma for at least 8 hours
rajma (large kidney beans) - soaked and pressure cooked(1 cup)rolled oats or instant oats(80 grams) - 2
Once soaked, pressure-cook the rajma along with salt until very soft
rajma (large kidney beans) - soaked and pressure cooked(1 cup)salt - to taste - 3
Once cooked, drain the excess water
rajma (large kidney beans) - soaked and pressure cooked(1 cup) - 4
In a large mixing bowl, add the rajma and mash it well using a potato masher or a pulse it in a food processor
rajma (large kidney beans) - soaked and pressure cooked(1 cup) - 5
Add the paneer, saffola classic masala oats and the remaining ingredients and mix well
paneer (homemade cottage cheese) - crumbled(1 cup)rolled oats or instant oats(80 grams)garam masala powder(1/2 teaspoon) - 6
Check the salt and adjust to suit your taste
salt - to taste - 7
Once done, shape the rajma cutlet mixture into small round discs
rajma (large kidney beans) - soaked and pressure cooked(1 cup) - 8
Dip the cutlets into the egg white mixture and then rolls the cutlets in the breadcrumb mixture
whole wheat bread crumbs - for coating (extra)(1 cup) - 9
Preheat a skillet over medium heat and cook the Oats and rajma cutlets on both sides
rajma (large kidney beans) - soaked and pressure cooked(1 cup)rolled oats or instant oats(80 grams) - 10
Drizzle a teaspoon of oil and cook until browned and crisp
- 11
Remove onto oil absorbent paper and serve hot
- 12
Serve Rajma Cutlets as starters at your next party along with Mumbai Style Tawa Pulao Recipe With Moong Sprouts, Paneer Pasanda and Kesar Paneer Ki Kheer
rajma (large kidney beans) - soaked and pressure cooked(1 cup)paneer (homemade cottage cheese) - crumbled(1 cup)
Rate this recipe
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Oats and Rajma Cutlet Recipe
A high protein North Indian Recipes recipe with rajma (large kidney beans) - soaked and pressure cooked, paneer (homemade cottage cheese) - crumbled, rolled oats or instant oats. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
12 steps- 1
To begin making the Oats and Rajma Cutlet Recipe, first soak the rajma for at least 8 hours
rajma (large kidney beans) - soaked and pressure cooked(1 cup)rolled oats or instant oats(80 grams) - 2
Once soaked, pressure-cook the rajma along with salt until very soft
rajma (large kidney beans) - soaked and pressure cooked(1 cup)salt - to taste - 3
Once cooked, drain the excess water
rajma (large kidney beans) - soaked and pressure cooked(1 cup) - 4
In a large mixing bowl, add the rajma and mash it well using a potato masher or a pulse it in a food processor
rajma (large kidney beans) - soaked and pressure cooked(1 cup) - 5
Add the paneer, saffola classic masala oats and the remaining ingredients and mix well
paneer (homemade cottage cheese) - crumbled(1 cup)rolled oats or instant oats(80 grams)garam masala powder(1/2 teaspoon) - 6
Check the salt and adjust to suit your taste
salt - to taste - 7
Once done, shape the rajma cutlet mixture into small round discs
rajma (large kidney beans) - soaked and pressure cooked(1 cup) - 8
Dip the cutlets into the egg white mixture and then rolls the cutlets in the breadcrumb mixture
whole wheat bread crumbs - for coating (extra)(1 cup) - 9
Preheat a skillet over medium heat and cook the Oats and rajma cutlets on both sides
rajma (large kidney beans) - soaked and pressure cooked(1 cup)rolled oats or instant oats(80 grams) - 10
Drizzle a teaspoon of oil and cook until browned and crisp
- 11
Remove onto oil absorbent paper and serve hot
- 12
Serve Rajma Cutlets as starters at your next party along with Mumbai Style Tawa Pulao Recipe With Moong Sprouts, Paneer Pasanda and Kesar Paneer Ki Kheer
rajma (large kidney beans) - soaked and pressure cooked(1 cup)paneer (homemade cottage cheese) - crumbled(1 cup)
Rate this recipe
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