### TranslatedIngredients: 1 cup Rajma (Large Kidney Beans) - soaked and pressure cooked,1 cup Paneer (Homemade Cottage Cheese) - crumbled,80 grams Rolled Oats Or Instant Oats,2 Green Chillies - finely chopped,1 inch Ginger - grated,3 cloves Garlic - grated,1/2 teaspoon Garam masala powder,1/2 teaspoon Fennel seeds (Saunf) - powdered,4 sprig Coriander (Dhania) Leaves - finely chopped,Salt - to taste,Sunflower Oil - as required,2 Egg whites - whisked,1 cup Whole Wheat Bread crumbs - for coating (extra) ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Snack ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Oats and Rajma Cutlet Recipe, 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 a pulse it in a food processor. Add the paneer, saffola classic masala oats and the remaining ingredients 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.Preheat a skillet over medium heat and cook the Oats and rajma cutlets on both sides. Drizzle a teaspoon of oil and cook until browned and crisp. Remove onto oil absorbent paper and serve hot.Serve Rajma Cutlets as starters at your next party along with Mumbai Style Tawa Pulao Recipe With Moong Sprouts, Paneer Pasanda and Kesar Paneer Ki Kheer.