Rajma Chawal Cutlets: A Delicious Twist to Leftovers!
Rajma Chawal Cutlets: A Delicious Twist to Leftovers!
Got leftover rajma and rice? Turn them into these crispy, mouthwatering Rajma Chawal Cutlets and never let food go to waste again! These cutlets bring a new life to leftovers with their perfect crunch and soft, spiced center. Serve them as an evening snack, appetizer, or pack them in lunchboxes for a yummy surprise.
Why You'll Love This Recipe:
- Eco-Friendly: Repurpose leftovers instead of throwing them out. Sustainable, smart, and scrumptious!
- Crispy on the Outside, Soft on the Inside: Cooked in a paniyaram pan, these cutlets deliver the perfect texture without the need for deep frying.
- Healthy & Wholesome: Packed with protein and fiber from rajma, and cooked with minimal oil, these cutlets make for a nutritious yet indulgent snack.
Ingredients:
- Leftover Rajma curry (राजमा करी) – 1 cup
- Leftover potato masala (आलू मसाला) – 1 cup
- Red chili powder (लाल मिर्च पाउडर) – ½ tsp
- Garam masala (गरम मसाला) – ½ tsp
- Bread crumbs (ब्रेड क्रम्ब्स) – ½ cup
- Oil for cooking (तेल) – as needed
Equipment:
- Paniyaram pan (अप्पे पैन)
- Mixing bowl (मिक्सिंग बाउल)
- Spatula (पलटा)
- Masher (मैशर)
Method:
- Mash the leftover rajma and potato masala together in a mixing bowl.
- Add red chili powder, garam masala, and bread crumbs to the mixture and combine well.
- Shape the mixture into round balls, then flatten them slightly to make cutlets.
- Heat a paniyaram pan with oil in each cavity and place the cutlets in.
- Cook until both sides are golden brown and crispy.
- Serve hot with green chutney, ketchup, or a dip of your choice!
Extra Tips to Make the Best Cutlets:
- Too Wet? Add more bread crumbs or mashed potatoes to thicken the mixture if needed.
- Baking Option: Bake the cutlets in the oven at 180°C (350°F) for about 20 minutes, flipping halfway for even crispiness.
- Freeze for Later: Shape the cutlets, freeze them on a tray, then transfer to a container. When you’re ready, just thaw and fry or bake!
Nutritional Benefits (Per Serving):
- Calories: ~200 kcal
- Protein: High, thanks to rajma’s plant-based protein.
- Fiber: Rich, aiding digestion and keeping you full.
- Fat: Low if cooked with minimal oil in a paniyaram pan.
Fun Serving Ideas:
- Burger Delight: Use the cutlets as patties in a burger bun with some veggies and sauces.
- Wrap It Up: Roll the cutlets in a whole wheat roti or tortilla with lettuce, tomatoes, and chutney for a filling wrap.
- Pair with a Dip: Try it with tangy tamarind chutney, mint-coriander chutney, or a simple yogurt dip.
Frequently Asked Questions:
1. Can I use other leftovers for this recipe?
Yes! You can swap rajma with dal, chole, or even leftover mixed veggie curry.
2. Can I make it gluten-free?
Absolutely! Replace the bread crumbs with crushed rice flakes (poha) or gluten-free breadcrumbs.
3. How do I store the cutlets?
Uncooked cutlets can be stored in the fridge for up to 2 days, or frozen for a month. Thaw before cooking.
Final Thoughts: Reinvent Your Leftovers with Rajma Chawal Cutlets
Rajma Chawal Cutlets are the perfect way to give leftovers a fresh, delicious spin. Whether you’re serving them as a snack, starter, or meal, these crispy cutlets are sure to be a hit. With a balanced blend of protein, fiber, and flavor, they’re as healthy as they are tasty. Don’t let leftovers go to waste—transform them into something memorable today!
