Cheese Stuffed Rajma Cutlets

When I buy some ingredients for my pantry I get carried away. I know that there are some things that we read family will not eat but still I buy it, hoping that at least this time they will eat.  

I end up losing each time, one such ingredient is rajma or kidney beans. Not only they refuse to eat it not even consider it as a healthy option. Why I do not know but they just don’t like it. So last time I stuck the soaked & boiled rajma in the freezer and was wondering what to do with them.

I lucked it out when I saw this yummy cutlet made from rajma here. Since there is no guarantee that it will be liked I made a few cutlets with my own additions and deletions to both suit my pantry and the fact that I had forgotten the recipe and if I went looking for the recipe the cutlets would be never see the light of the day.

I had not planned nor anticipated this cutlet making in my schedule, nor I had not planned to take pictures, then because they were so yummy my kids wanted me to take pictures. These are pictures taken in hurry as it was close to dinner time and we still had to lay the table. Will take better pictures next time and upload.

Here is what I did

RecipeSource/Inspiration:Maayeka

Ingredients:

3-4 boiled potatoes, peeled and grated

1 cup rajma, boiled

2 medium onions

1 cup oats

½ cup coriander

4 green chillies (adjust as per taste)

1 tsp garam masala

2 tsp red chilli powder         

½ tsp turmeric powder

Salt

Rava for coating

Oil for frying (I shallow fried)

 1 cup grated cheese (I used Amul)

Method:        

1.    Dry roast the oats and grind with the green chillies, coriander and the rajma.

2.    Chop the onions fine.

3.    Mix the other ingredients other than the rava, cheese and the oil to get nice soft dough. Check the seasonings.

4.    Take a small ball of the dough and shape it in a cup. Add the grated cheese and close the ball. Flatten to get a circle. Repeat for all the other balls. (I finally stopped as the cheese got over). Must have got some 15 of these small balls and was told that I was miserly with cheese.

5.    There are a lot of people who dip the cutlets in a corn flour slurry  or beaten egg then coat them with the rava or bread crumbs , you can try that but I do not see the need, as when rolled in rava or bread crumbs  I get the desired result. Here I have used wheat rava also called Bombay rava, in Goa people use ”alan” pronounced as Aa-Lan its rice that is coarsely ground this is used to coat marinated fish, cauliflower, potatoes or even bread fruit,  mushrooms, brinjals etc.  And the Alan sticks to whatever is being fried.

6.     Anyway I digress, place these flatten discs on a greased non-stick tava/ flat griddle and fry till light golden brown on both sides.

7.    Since I had added cheese and my idea was that the cheese will melt but when deep fried. I was proved wrong and was pleasantly surprised when my daughters told me that the cheese had in fact melted and it tasted great.

8.    The leftover balls I just flattened in to discs and they were finished in a jiffy as breakfast side dish, tiffin box etc. These will serve as great party appetizers.

I served these cutlets with chutney of coriander, green chillies, lime, onion and salt. Absolutely no proportions just added them in the chutney jar and ground it to a fine paste. Was delicious!

 Sending this to 
Radhika's Lets Cook Starters/Appetizers

Latha's Healthy Food for Healthy Kids started by Nithu's Kitchen

And Lubna's Joy from Fasting to Feasting

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