How to make 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, Saffola Classic Masala Oats and the remaining ingredients except egg white, 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 rolls the cutlets in the breadcrumb mixture.
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