Broken Wheat and Rajma Cutlets

You want a healthy snack option? Here’s how to make broken wheat and rajma cutlet …

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 The innumerable health benefits of rajma (or kidney beans) and broken wheat (also called bulgur or lapsi) are packed into the cutlets.

They taste awesome and also have a bite to them. A super easy no sweat recipe is all there is to it.

 This vegetarian kidney beans cake with bulgur wheat is quite the gourmet dish…one that is perfect for indulging your folks!

 Click the link below for the video:

BROKEN WHEAT AND RAJMA CUTLET              Makes 20

Ingredients:

Cooked Rajma/Kidney beans – 2 cups

Cooked Broken wheat/Lapsi – 2 cups

Potato (boiled &grated) – 2 medium

Fresh bread crumbs – 1 cup

Grated garlic – 1 tsp

Black salt and salt – to taste

Mustard oil – 2 tsp

Vegetable Oil – for shallow frying

CHOPPED VEGETABLES

Tomato (deseeded & chopped finely) – ½ cup

Spring onion (chopped finely) – ½ cup

Capsicum (chopped finely) – 1/3 cup

Green chilies (chopped finely) – to taste

Coriander leaves (chopped finely) – 2 to 3 tbsp

 

DRY SPICES

Cumin powder – 2 tsp

Garam Masala powder – ¼ tsp

Chaat Masala powder – 2 tsp

 

YOGURT DIP

Yogurt or curd (beaten) – 1 ½ cup

Grated garlic – ¼ tsp

Black salt – to taste

  

Method:

1.    In a large bowl, add in the rajma and mash it up (not too finely). Add in the broken wheat followed by the DRY SPICES and black salt. Toss in the CHOPPED VEGETABLES, boiled potato, ½ cup of bread crumbs and mustard oil. Mix it well. Check the seasoning and adjust it accordingly (with white salt).

2.    Divide the mixture into balls of the desired size (or 2” round) and shape them into cakes or round cutlets.

3.    Shallow fry the cutlets in medium hot oil until golden brown and crispy on the outside.

4.    To make the YOGURT DIP, combine all the ingredients with a whisk till smooth. Let it chill in the fridge.

5.    Serve the cutlets hot with the cold dip. Garnish with chopped onion and tomatoes.

© Rinki’s Kitchen