1 cup uncooked rajma,

1 cup low fat paneer, crumbled 

80 grams Masala Oats

2 green chilies,

1 inch piece of ginger,

3 cloves garlic,

1/2 teaspoon garam masala powder 

1/2 teaspoon fennel seed powder 

1 small bunch of coriander leaves,

Salt to taste

1 teaspoon  Oil,

2 egg whites, whisked

1 cup bread crumbs 

To begin, 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 grind it in a food processor.

Add the paneer, Masala Oats and the remaining ingredients except egg white, oil and bread crumbs 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 rajma cutlets on both sides. Drizzle a teaspoon of oil and cook until browned and crisp.

Once done, serve it along with a chutney or sweet and spicy tomato sauce for a delicious teatime snack.

2 cups Poha or flattened rice 

1 medium size onion, 

2 green chilies,

An inch piece of ginger, 

1 medium size carrot,

1 tomato, 

1/3 cup green peas 

3 tablespoons roasted peanuts 

1 teaspoon turmeric powder 

2 teaspoons sugar 

Salt to taste

Juice from one lemon

Small bunch of coriander leaves, 

1 teaspoon mustard seeds 

1 teaspoon oil 5 ml

Steam the carrots and peas and keep aside.

Place the Poha in a colander and rinse it well under running water.  Stir the Poha gently by using your fingers while rinsing; otherwise it will become mushy at the time of cooking. Once washed, set aside the Poha.

Heat oil in a heavy bottomed pan or a wok. Add the mustard seeds, and allow it to crackle.

Add onions and ginger. Sauté over medium heat till light brown in color.  Once the onions are tender, add the tomatoes, oats, turmeric powder, steamed vegetables, peanuts, raisins, salt and sugar. Stir to combine and finally add rinsed Poha and sprinkle little more water.

Give the Poha a gentle stir until all the ingredients come together. Turn the heat to low and cover the pan. Allow the vegetable Poha to cook in the steam along with the vegetables. This will take about 3 to 4 minutes.

After 3 to 4 minutes, you will notice the Poha has puffed up slightly. At this stage, turn off the heat.

Stir in the juice from one lemon and the coriander leaves. Check the salt and seasonings, and adjust to suit your taste and serve.