Rajma Malai Cutlet

Rajma Malai Cutlet Recipe

19 Rating


About Rajma Malai Cutlet Recipe:

A healthy tea time snack of rajma, paneer and potato cutlet pan fried in olive oil.

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  • 40 mins
  • 15 Ingredients
Adjust Servings :

Ingredients for Rajma Malai Cutlet Recipe

  • As required Ingredients for cutlet mixture
  • 1 cup Rajma cooked
  • 2 No.s Potatoes boiled peeled and mashed
  • 1/2 cup Paneer crumbled
  • 3 Garlic finely chopped cloves
  • 1/2 teaspoon Fennel seeds roughly pounded
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Garam masala powder
  • 3 tablespoon Besan
  • As required Salt
  • As required Oil For Pan Frying
  • As required Ingredients for coating
  • 3 tablespoon Cornflour
  • As required Water to make thin coating
  • As required Bread crumbs
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* 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


How to Make Rajma Malai Cutlet Recipe

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


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


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


Serve the rajma malai cutlet topped with sliced onions and green chutney.