It’s time to give Rajma the crown it deserves as India’s ultimate comfort food, but with a twist that’s sure to make you fall in love all over again! Say hello to Rajma Cutlets, a dish so flavorful, you’ll want to keep it all to yourself.
This recipe doesn’t just taste amazing; it’s a nutritional powerhouse. Rajma brings in protein, fiber, and essential minerals that support heart health and aid digestion. Paired with sweet potatoes, mint, and coriander, each bite is a burst of freshness and goodness.
And here’s the magic touch, our You Balance powder. Packed with turmeric, ginger, cinnamon, and cardamom, it adds a subtle warmth and an antioxidant boost, turning these cutlets into more than just a snack, they’re a wellness treat.
Serves: 10 to 12 Cutlet
Preparation time: 15 minutes
Total time: 45 minutes
Table of Contents
Ingredients:
- 1 cup rajma (kidney beans), soaked in water for 24 hours (change water regularly)
- 2 sweet potatoes, boiled and peeled
- 1/2 cup finely chopped mint leaves
- 3 tbsp finely chopped coriander leaves
- 1 tsp finely chopped ginger
- 1 tsp chaat masala
- 1 tsp cumin (jeera) powder
- 1 tsp coriander (dhania) powder
- 1 tsp lemon juice
- 2 tbsp sattu atta (for binding)
- 2 tbsp ragi flour
- 1/2 tsp You balance powder
- Salt to taste
- 1/4 tsp cold pressed coconut oil (for cooking)
Method:
- Pressure cook the soaked rajma and sweet potatoes with enough water until soft (about 5-6 whistles). Let the pressure release naturally. Drain any excess water, then mash the rajma and sweet potatoes into a coarse paste.
- Grind the mint leaves, coriander leaves, and ginger into a coarse paste using a mixer.
- In a large bowl, combine the mashed rajma and sweet potato paste with the herb mixture. Add chaat masala, cumin powder, coriander powder, lemon juice, and salt. Stir in the sattu atta, ragi flour, and You Balance powder, mixing well until the mixture forms a dough-like consistency.
- Divide the mixture into equal portions and shape them into oval kebabs or patties.
- Heat a tava (griddle) and lightly grease it with 1/4 tsp cold-pressed coconut oil. Cook the kebabs on a low flame, flipping to ensure they turn golden brown on both sides.
- Serve hot with green chutney or a yogurt-mint dip.
YCL Tip:
Cold-Pressed Coconut Oil retains more nutrients and antioxidants due to its minimal processing. It is extracted at lower temperatures, preserving its natural vitamins, healthy fats, and beneficial compounds, which can enhance heart health, boost metabolism, and support overall well-being. Additionally, it has a purer flavor and aroma, making it a healthier and tastier option for cooking.
Notes:
- You can easily substitute rajma with chickpeas or black beans which offer similar texture and nutrition.
- For a healthier cooking option, consider baking the cutlets instead of frying.
- Preheat your oven to 180°C (350°F) and bake the cutlets for 20-25 minutes, flipping them halfway through to ensure they become evenly crisp and golden on both sides.
Nutritional Information (per serving, approx. 2 cutlets):
Total Calories: 180 kcal
Total Protein: 8g
Total Carbohydrates: 30g
Total Fat : 2.3 g
Disclaimer: Please keep your healthcare provider in the loop before introducing any new food item or beauty product into your lifestyle, especially if you have a medical health condition or are on medications. In case you are allergic to certain foods, please avoid them.
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