These rajma cutlets are crispy, flavorful, and packed with plant-based protein. If you love cutlets, but don’t want to deal with frying, this air fryer recipe is the perfect recipe.
They turn out golden and crunchy on the outside while staying soft inside, and they make a great snack, side, or even a burger patty.The best part? No excessive oil or standing by the stove flipping them. Just shape, air fry, and enjoy.
If you like easy air fryer snacks, you might also enjoy air fryer hara bhara kebab, samosa in air fryer, air fryer banana chips,
Ingredients Breakdown
Rajma: Boiled rajma or kidney beans is the base of these vegan patties. Preferably they should be as dry as possible.
Potato: Boiled potato helps with binding. Sweet potato can be used in its place.
Chickpea flour or besan: This helps in giving a nice shape and in holding the patty mixture together.
Spices: I’ve kept it simple with red chili powder, garam masala, pepper and salt. Feel free to adjust the spice levels to your taste.
Onion, ginger, garlic and green chilli: These provide a great flavour to rajma cutlets.
Vegetable Oil: Just a little for brushing before air frying for golden crispiness.
Instructions
Once you assemble the ingredients together, the recipe is really easy. If doing from dry rajma or kidney beans, you need to soak them overnight. Then drain and boil in instant pot or manual pressure cooker till done. We want rajma beans that are cooked through. Drain and keep aside.
Boil a potato and mash it. I normally add rajma beans, one green chilli (optional), cilantro, ginger and garlic, chopped onion in a blender. Blend without water to form a thick mash. We don’t want this mixture to be wet.
Now add mashed potato and chickpea flour with the dry spices. Mix everything well to form the rajma cutlet mash. If it feels very wet, you can add more chickpea flour.
Using your hands form flat round patties. I could make about 10 patties with this mixture.
Preheat air fryer at 200C or 400F for 4 minutes. Place the rajma cutlets on the air fryer basket and spray or brush with oil.
Air fry at 200C or 400F for 10-12 minutes. Flip the patties midway for even browning.
They will get nice and crispy on the outside while staying soft inside. Your delicious rajma cutlets are done. Enjoy them with green chutney, ketchup or a dip of choice.
They taste really good in burgers, wraps or sandwiches. You can also do these patties on stovetop by pan frying them.
Expert Tips
1. Drain the rajma well before mashing to avoid a soggy mixture. I also dry them in a paper towel to remove more moisture.
2. If the cutlet mixture feels too soft, you can add more chickpea flour or besan or chill the mixture in the fridge for 15 minutes before forming patties.
3. You can add other veggies like chopped peppers, grated carrots, mushrooms to the patties too.
4. Don’t overcrowd the air fryer basket. Cook in batches for even crisping.
5. Store leftovers in the fridge for up to 3 days in air tight container. Reheat in the air fryer at 200C or 400F for 3-4 minutes before serving.
6. For added protein, add mashed tofu or soy curls to the patties.
Here's the recipe card:
📖 Recipe Card
Rajma Cutlets or Rajma Patties
These rajma cutlets or patties done in air fryer are a healthy and tasty vegan snack. Easy to make, you can also serve these as appetizers.
Cutlets
Ingredients
- 2 cups boiled rajma kidney beans or use canned
- 1 medium potato boiled
- 2 tbsp. besan or chickpea flour
- 1 tsp. ginger-garlic paste or minced
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- ½ teaspoon pepper
- ½ teaspoon salt
- 2 tablespoons cilantro chopped
- ½ onion finely chopped
- 1 teaspoon oil
Do you want to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!
Instructions
-
Once you assemble the ingredients together, the recipe is really easy. If doing from dry rajma or kidney beans, you need to soak them overnight. Then drain and boil in instant pot or manual pressure cooker till done. We want rajma beans that are cooked through. Drain and keep aside.
-
Boil a potato and mash it. I normally add rajma beans, one green chilli (optional), cilantro, ginger and garlic, chopped onion in a blender. Blend without water to form a thick mash. We don’t want this mixture to be wet.
-
Now add mashed potato and chickpea flour with the dry spices. Mix everything well to form the rajma cutlet mash. If it feels very wet, you can add more chickpea flour.
-
Using your hands form flat round patties. I could make about 10 patties with this mixture.
Air fryer Instructions
-
Preheat air fryer at 200C or 400F for 4 minutes.
-
Place the rajma cutlets on the air fryer basket and spray or brush with oil. Air fry at 200C or 400F for 10-12 minutes. Flip the patties midway for even browning.
Stovetop Instructions
-
Pan fry the cutlets in 2 tbsp. of oil till they get a dark crust. Flip after 3-4 minutes of frying on each side for even browning
-
They will get nice and crispy on the outside while staying soft inside. Your delicious rajma cutlets are done. Enjoy them with green chutney, ketchup or a dip of choice. They taste really good in burgers, wraps or sandwiches.
Notes
2. If the cutlet mixture feels too soft, you can add more chickpea flour or besan or chill the mixture in the fridge for 15 minutes before forming patties.
3. You can add other veggies like chopped peppers, grated carrots, mushrooms to the patties too.
4. Don’t overcrowd the air fryer basket. Cook in batches for even crisping.
5. Store leftovers in the fridge for up to 3 days in air tight container. Reheat in the air fryer at 200C or 400F for 3-4 minutes before serving.
6. For added protein, add mashed tofu or soy curls to the patties.
Nutrition
Calories: 82kcalCarbohydrates: 15gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.002gSodium: 124mgPotassium: 277mgFiber: 4gSugar: 1gVitamin A: 38IUVitamin C: 5mgCalcium: 17mgIron: 1mg
Leave feedback about this