Red Beans And Oats Cutlet Recipe
A vegetarian Indian recipe with rajma (large kidney beans), soy granules, instant oats (oatmeal) - more to dust. Ready in 55 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
25 steps- 1
To begin making the Red beans and Oat Cutlet Recipe, first clean, wash and soak red kidney beans in water overnight or for at least 7 - 8 hours
rajma (large kidney beans)(1/2 cup) - 2
Make powder of oats in grinder
instant oats (oatmeal) - more to dust(1/4 cup)cumin powder (jeera)(1 teaspoon)red chilli powder(1/4 teaspoon) - 3
Keep aside until required
- 4
In a pan boil 1 cup of water add soya granule bring to boil once
- 5
Soya granules will puff up after one boil
soy granules(1/4 cup) - 6
As soon as they swell up, turn off the heat and drain the soy granules using a colander and keep aside
soy granules(1/4 cup) - 7
Once red kidney beans are soaked, in a pressure cooker add beans along with 1 cup of soaked water
rajma (large kidney beans)(1/2 cup) - 8
Add salt, give it a nice stir, cover the pressure cooker and place its weight on
salt - as per taste - 9
Cook the beans in the pressure cooker until you hear 4 to 5 whistles
- 10
After 4 to 5 whistles, turn the heat to low and simmer the beans for another 15 minutes and then turn off the heat
- 11
Allow the pressure to release naturally
- 12
Once the pressure is released, open the cooker and drain beans in a colander
- 13
Keep beans in the colander until all the excess water is drained off
- 14
You can use this water to add it in your vegetable stock or even soups or rice
- 15
To make the cutlets, in a large bowl add boiled beans, powdered oats reserving 2 tablespoon for dusting the cutlets, cooked soya granule, onion, salt, coriander leaves, red chili powder, cumin powder and salt to taste
instant oats (oatmeal) - more to dust(1/4 cup)onion - finely chopped(1)salt - as per tastecumin powder (jeera)(1 teaspoon)red chilli powder(1/4 teaspoon)coriander (dhania) leaves - small bunchsunflower oil - for shallow frying the cutlets - 16
Mix nicely with dry fingers
- 17
Divide the red bean and oat cutlet mixture in equal portions
- 18
Grease your palms shape each portion into a flat round of 1/2 inch thickness
inch ginger - grated(1) - 19
Place the shaped cutlets on a tray or plate
sunflower oil - for shallow frying the cutlets - 20
Keep them in the fridge for 10 minutes
- 21
After 10 minutes bring out the cutlets from the fridge and dust with 2 tablespoon of powdered oats
instant oats (oatmeal) - more to dust(1/4 cup)cumin powder (jeera)(1 teaspoon)red chilli powder(1/4 teaspoon)sunflower oil - for shallow frying the cutlets - 22
Next heat a heavy bottomed frying pan over medium heat to shallow fry the cutlets
sunflower oil - for shallow frying the cutlets - 23
Place the oat coated cutlets on the heated pan, drizzle a teaspoon of oil over each of the red bean and oat cutlets
sunflower oil - for shallow frying the cutlets - 24
Shallow fry each of them until golden brown on both sides and with a slotted spoon drain the cutlets on an absorbent paper
sunflower oil - for shallow frying the cutlets - 25
Serve Red Beans and Oats Cutlet recipe as an evening snack along with Green Chutney and hot Ginger Cardamom Chai
instant oats (oatmeal) - more to dust(1/4 cup)inch ginger - grated(1)
Rate this recipe
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Red Beans And Oats Cutlet Recipe
A vegetarian Indian recipe with rajma (large kidney beans), soy granules, instant oats (oatmeal) - more to dust. Ready in 55 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
25 steps- 1
To begin making the Red beans and Oat Cutlet Recipe, first clean, wash and soak red kidney beans in water overnight or for at least 7 - 8 hours
rajma (large kidney beans)(1/2 cup) - 2
Make powder of oats in grinder
instant oats (oatmeal) - more to dust(1/4 cup)cumin powder (jeera)(1 teaspoon)red chilli powder(1/4 teaspoon) - 3
Keep aside until required
- 4
In a pan boil 1 cup of water add soya granule bring to boil once
- 5
Soya granules will puff up after one boil
soy granules(1/4 cup) - 6
As soon as they swell up, turn off the heat and drain the soy granules using a colander and keep aside
soy granules(1/4 cup) - 7
Once red kidney beans are soaked, in a pressure cooker add beans along with 1 cup of soaked water
rajma (large kidney beans)(1/2 cup) - 8
Add salt, give it a nice stir, cover the pressure cooker and place its weight on
salt - as per taste - 9
Cook the beans in the pressure cooker until you hear 4 to 5 whistles
- 10
After 4 to 5 whistles, turn the heat to low and simmer the beans for another 15 minutes and then turn off the heat
- 11
Allow the pressure to release naturally
- 12
Once the pressure is released, open the cooker and drain beans in a colander
- 13
Keep beans in the colander until all the excess water is drained off
- 14
You can use this water to add it in your vegetable stock or even soups or rice
- 15
To make the cutlets, in a large bowl add boiled beans, powdered oats reserving 2 tablespoon for dusting the cutlets, cooked soya granule, onion, salt, coriander leaves, red chili powder, cumin powder and salt to taste
instant oats (oatmeal) - more to dust(1/4 cup)onion - finely chopped(1)salt - as per tastecumin powder (jeera)(1 teaspoon)red chilli powder(1/4 teaspoon)coriander (dhania) leaves - small bunchsunflower oil - for shallow frying the cutlets - 16
Mix nicely with dry fingers
- 17
Divide the red bean and oat cutlet mixture in equal portions
- 18
Grease your palms shape each portion into a flat round of 1/2 inch thickness
inch ginger - grated(1) - 19
Place the shaped cutlets on a tray or plate
sunflower oil - for shallow frying the cutlets - 20
Keep them in the fridge for 10 minutes
- 21
After 10 minutes bring out the cutlets from the fridge and dust with 2 tablespoon of powdered oats
instant oats (oatmeal) - more to dust(1/4 cup)cumin powder (jeera)(1 teaspoon)red chilli powder(1/4 teaspoon)sunflower oil - for shallow frying the cutlets - 22
Next heat a heavy bottomed frying pan over medium heat to shallow fry the cutlets
sunflower oil - for shallow frying the cutlets - 23
Place the oat coated cutlets on the heated pan, drizzle a teaspoon of oil over each of the red bean and oat cutlets
sunflower oil - for shallow frying the cutlets - 24
Shallow fry each of them until golden brown on both sides and with a slotted spoon drain the cutlets on an absorbent paper
sunflower oil - for shallow frying the cutlets - 25
Serve Red Beans and Oats Cutlet recipe as an evening snack along with Green Chutney and hot Ginger Cardamom Chai
instant oats (oatmeal) - more to dust(1/4 cup)inch ginger - grated(1)
Rate this recipe
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