Oats and Rajma Cutlet Recipe

Step 1: To begin making the Oats and Rajma Cutlet Recipe, first soak the rajma for at least 8 hours

Step 2: Once soaked, pressure-cook the rajma along with salt until very soft

Step 3: Once cooked, drain the excess water

Step 4: In a large mixing bowl, add the rajma and mash it well using a potato masher or a pulse it in a food processor

Step 5: Add the paneer, saffola classic masala oats and the remaining ingredients and mix well

Step 6: Check the salt and adjust to suit your taste

Step 7: Once done, shape the rajma cutlet mixture into small round discs

Step 8: Dip the cutlets into the egg white mixture and then rolls the cutlets in the breadcrumb mixture

Step 9: Preheat a skillet over medium heat and cook the Oats and rajma cutlets on both sides

Step 10: Drizzle a teaspoon of oil and cook until browned and crisp

Step 11: Remove onto oil absorbent paper and serve hot

Step 12: Serve Rajma Cutlets as starters at your next party along with Mumbai Style Tawa Pulao Recipe With Moong Sprouts, Paneer Pasanda and Kesar Paneer Ki Kheer