Snack
Homemade Red Beans And Oats Cutlet Recipe
Learn how to prepare Homemade Red Beans And Oats Cutlet Recipe with this simple recipe. Perfect for Snack and ideal for Indian lovers....
⏱️
25 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 1/2 cup Rajma (Large Kidney Beans)
- 1/4 cup Soy granules
- 1/4 cup Instant Oats (Oatmeal) - more to dust
- 1 Onion - finely chopped
- 1 inch Ginger - grated
- 2 cloves Garlic - grated
- Salt - as per taste
- 1 teaspoon Cumin powder (Jeera)
- 1/4 teaspoon Red Chilli powder
- Coriander (Dhania) Leaves - small bunch
- Sunflower Oil - for shallow frying the cutlets
Instructions
1
To begin making the Red beans and Oat Cutlet formula, first rinse, wash and soak red kidney beans in aqua overnight or for at least 7 - 8 hours. Make dusting seasoning of oats in grinder.
2
Keep aside until required.In a skillet bubble 1 cup of aqua introduce soya granule bring to bubble once.
3
Soya granules will puff up after one bubble.
4
As soon as they swell up, turn off the toasty and strain the soy granules using a colander and keep aside. Once red kidney beans are soaked, in a pressure cooker introduce beans along with 1 cup of soaked aqua.
5
introduce table salt, give it a nice agitate, wrap the pressure cooker and place its weight on. prepare the beans in the pressure cooker until you hear 4 to 5 whistles.
6
After 4 to 5 whistles, turn the toasty to low and bubble gently the beans for another 15 mins and then turn off the toasty.Allow the pressure to release naturally.
7
Once the pressure is released, open the cooker and strain beans in a colander.
8
Keep beans in the colander until all the excess aqua is drained off.
9
You can use this aqua to introduce it in your produce stock or even soups or rice.To make the cutlets, in a large dish introduce boiled beans, powdered oats reserving 2 tablespoon for dusting the cutlets, cooked soya granule, bulb produce, table salt, coriander leaves, red chili dusting seasoning, cumin dusting seasoning and table salt to savor.
10
pulse nicely with dehydrated fingers.
11
Divide the red bean and oat cutlet mixture in equal portions.
12
margarine your palms shape each portion into a flat round of 1/2 inch thickness.
13
Place the shaped cutlets on a tray or plate.
14
Keep them in the fridge for 10 mins. After 10 mins bring out the cutlets from the fridge and dust with 2 tablespoon of powdered oats. Next toasty a heavy bottomed frying skillet over medium toasty to shallow shallow fry the cutlets.
15
Place the oat coated cutlets on the heated skillet, stream in gently a teaspoon of cooking oil over each of the red bean and oat cutlets.Shallow shallow fry each of them until golden brown on both sides and with a slotted spoon strain the cutlets on an absorbent paper. present Red Beans and Oats Cutlet formula as an evening snack along with Green Chutney and scalding Ginger Cardamom Chai.
Recipe Information
Cuisine
Indian
Indian
Course
Snack
Snack
Diet
Vegetarian
Vegetarian
Total Time
55 mins
55 mins
Recipe Time chart
Preparation Time
25 minsCooking Time
30 minsTotal Time
55 minsMaster Chef
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