STEP 1.In a chopper add 1 cup cooked rajma, 2 potatoes boiled peeled and mashed, ½ cup paneer crumbled, 3 cloves garlic finely chopped, ½ tsp fennel (saunf) seeds roughly pounded, 1 tsp red chilli powder, ½ tsp garam masala powder, salt as required and 3 tbsp besan (gram flour). Blend until smooth.roll into large balls and shape into discs.
step 2
STEP 1.To coat, add 3 tbsp cornflour with a little water in a mixing bowl, next spread bread crumbs on a tray or wide plate. Dip each shaped cutlet into the cornflour dip and then roll it in the bread crumbs. Complete this process with the rest of the shaped cutlets.
step 3
STEP 1.Add 1 to 2 tbsp olive oil on a tawa pan and let it heat. Place the cutlets on the pan and fry on low till evenly browned. Drizzle a little oil over the cutlets and turn them over. Ensure that the cutlets fry evenly and are golden brown on both sides. Remove from the tawa.
step 4
STEP 1.Serve the rajma malai cutlet topped with sliced onions and green chutney.
Nutrition value
1161
calories per serving
20 g Fat60 g Protein181 g Carbs44 g FiberOther
Current Totals
20 g Fat
60 g Protein
181 g Carbs
44 g Fiber
MacroNutrients
Carbs
181 g
Protein
60 g
Fiber
44 g
Fats
Fat
20 g
Vitamins & Minerals
Calcium
686 mg
Iron
16 mg
Vitamin A
85 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
10 mg
Vitamin B6
1 mg
Vitamin B9
803 mcg
Vitamin B12
0 mcg
Vitamin C
79 mg
Vitamin E
1 mg
Copper
2 mcg
Magnesium
480 mg
Manganese
9 mg
Phosphorus
1210 mg
Selenium
57 mcg
Zinc
10 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment