To begin, first soak the rajma for at least 8 hours. Once soaked, pressure-cook the rajma along with salt until very soft. Once cooked, drain the excess water.
In a large mixing bowl, add the rajma and mash it well using a potato masher or grind it in a food processor.
Add the paneer, Oats and the remaining ingredients except egg white, Sunsolite Oil and bread crumbs and mix well. Check the salt and adjust to suit your taste.
Once done, shape the rajma cutlet mixture into small round discs. Dip the cutlets into the egg white mixture and then roll the cutlets in the breadcrumb mixture.
Preheat a skillet over medium heat and cook the rajma cutlets on both sides. Drizzle a teaspoon of Sunsolite Oil and cook until browned and crisp.
Once done, serve it along with a chutney or sweet and spicy tomato sauce for a delicious teatime snack.
