Oats and Rajma Cutlet


  • 1 cup uncooked rajma, soaked and pressure-cooked
  • 1 cup low fat paneer, crumbled
  • 80 grams classic masala oats
  • 2 green chillies, 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)


  1. To begin making the Oats and Rajma Cutlet, 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.
  2. 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.
  3. 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.
  4. 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.
  5. Once done, serve the Rajma Oats Cutlet along with a Dhaniya Pudina Chutney and Masala Chai for a delicious tea time snack.


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