Ingredients
- Cooked rajma (kidney beans), mashed: 1 cup
- Boiled potato, mashed: 1 medium
- Breadcrumbs: 2-3 tbsp (or as needed)
- Onion, finely chopped: 1 small
- Green chilies, finely chopped: 1-2 (adjust to taste)
- Ginger, grated: ½ tsp
- Coriander leaves, chopped: 2 tbsp
- Cumin powder: ½ tsp
- Coriander powder: ½ tsp
- Garam masala: ¼ tsp
- Red chili powder: ¼ tsp (optional)
- Salt: to taste
- Lemon juice: 1 tsp
- Oil: for shallow frying
Preparation
In a mixing bowl, combine mashed rajma, mashed potato, breadcrumbs, onion, green chilies, ginger, coriander leaves, cumin powder, coriander powder, garam masala, red chili powder (if using), salt, and lemon juice.
Mix everything well until the mixture holds together. If the mixture is too sticky, add more breadcrumbs.
Divide the mixture into equal portions and shape into patties.
Heat a non-stick pan or skillet and add a little oil for shallow frying.
Cook the patties on medium heat until golden brown and crispy on both sides.
Serve hot with mint chutney or tamarind chutney.
Servings: Makes 6-8 patties (serves 2-3 people).
Notes
- Ensure the rajma is well-cooked and properly mashed to help bind the patties.
- You can add grated vegetables like carrots or beets for added nutrition and color.
- For a healthier version, bake the patties in a preheated oven at 180°C (350°F) for 15-20 minutes, flipping halfway through.
