Eat Local Organic Food!


Oats & Rajma Cutlet


  • 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.


  • Ingredient with Household Units
  • 1 cup uncooked rajma,70 grams
  • 1 cup low fat paneer, crumbled 100 grams
  • 80 grams Oats
  • 2 green chilies,10 grams
  • 1 inch piece of ginger,10 grams
  • 3 cloves garlic,10 grams
  • 1/2 teaspoon garam masala powder 3 grams
  • 1/2 teaspoon fennel seed powder 3 grams
  • 1 small bunch of coriander leaves,10 grams
  • Salt to taste
  • 3 to 5 grams
  • 1 teaspoon Sunsolite Oil,5 ml
  • 2 egg whites, whisked
  • 1 cup bread crumbs 30 grams (only for coating)

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