Step 1: Chop Vegetables

Add 1/4 cup each of chopped carrot, broccoli, capsicum, beans, and 1 chopped onion into a food chopper. Process until finely chopped.

Step 2: Mash Rajma

In a large bowl, add 1 cup of boiled rajma. Mash it thoroughly with a fork until it forms a coarse paste.

Step 3: Combine Ingredients

Add the finely chopped vegetables to the mashed rajma. Grate 30 grams of cottage cheese (paneer) over the mixture.

Step 4: Add Spices

Add 1 tsp roasted cumin powder, 1 tsp coriander powder, 1/2 tsp garam masala powder, 1 tsp salt, 1 tsp chilli flakes, and 1 tsp chaat masala powder to the mixture.

Step 5: Mix Well

Mix all the ingredients thoroughly with a spoon until everything is well combined.

Step 6: Add Binders and Herbs

Add 2 tablespoons of roasted chickpeas powder and some chopped coriander leaves to the mixture. Mix again until a cohesive dough-like consistency is achieved.

Step 7: Form Cutlets

Take a small portion of the mixture, press it firmly, and shape it into oval-shaped cutlets. Repeat for the remaining mixture.

Step 8: Cook Cutlets

Heat 1 tsp of oil in a non-stick pan over low flame. Place the shaped cutlets in the pan. Cook for 5-7 minutes on each side, or until they are crispy and golden brown.

Step 9: Serve

Once cooked, remove the cutlets from the pan and serve hot with your favorite chutney or ketchup.

• Ensure the rajma is well mashed for a smooth cutlet texture.

• Adjust the spice levels according to your preference.

• For a crispier texture, you can shallow fry the cutlets in a bit more oil.

• These cutlets can be made ahead and stored in the refrigerator for up to 2 days before frying.

• Add other finely chopped vegetables like corn, peas, or spinach for more nutrition.

• For a vegan option, omit paneer and add mashed boiled potatoes or sweet potatoes as a binder.

• Serve with different dips like mint chutney, tamarind chutney, or yogurt dip.