Rajma patties are the most fun leftover makeover I have done in recent times! Rajma Chawal has to be the ultimate comfort food – of lazy Sunday lunches, leftovers, and the comfort of home. Eating leftover steaming hot Rajma Chawal meal bowls snuggled up while watching cringey Bollywood movies would definitely be the ideal Indian Hygge.
Speaking of Rajma Chawal, nothing can quite beat the mom-made comfort food. But The Good Bowl used to be my favourite go-to lunch. Home style rajma and rice in a bowl served with a desi salsa. Kachumber salad, peppers, olives, and made like salsa. Check them out here.
Coming back to these insanely simple rajma patties – you don’t need much, just some leftovers, potatoes, onions, and cornflour. Serve it with fresh mint and a hung curd dip.
Check out some more of the favourite fried patties –
Quinoa and broccoli patties
Beetroot Patties
Mung bean and green olive patties
Ingredients for Rajma Patties – makes about 15 3-inch patties
- Leftover Rajma – 1-1/2 cup leftover
- Potatoes – 2, small
- Onion – 1/2, chopped
- Cornflour – 1 tbsp
- Bread crumbs – 1 tbsp
- Ginger and garlic – 1 tbsp, chopped
- Salt and pepper – to taste
- Oil – to shallow fry or toast
Method
- Start by drying out any extra gravy from the rajma. Add the leftover to a pan and cook on low heat until all the water has evaporated and the curry has thickened.
- Boil the potatoes while your rajma curry is thickening.
- Cool the curry to room temperature. Peel the potatoes.
- In a bowl, add the rajma, potatoes, onions and ginger and garlic.
- Use a masher to bring break down the potatoes and rajma to bring the mixture together.
- Add the cornflour and bread crumbs and bind the mixture. Taste and adjust salt and pepper according to your taste. You wouldn’t need to add much since the rajma already is going to be power packed.
- Divide the mixture into 15 equal parts. Roll them into round balls and press down.
- Chill in the refrigerator for at least 30 minutes.
- Lightly grease a non-stick pan, cook the patties on each side for 4-5 minutes on medium-low heat. Alternatively, you can also fry them like fritters or air fry them!
Serve with a cool hung curd dip and enjoy!
Leftover Rajma Patties
Ingredients
- 1½ cup Leftover rajma
- 2 nos Potatoes small
- 1 nos Onion small
- 1 tbsp Cornflour
- 1 tbsp Breadcrumbs
- 1 tbsp Ginger and garlic
- Oil
- Salt and pepper to taste
Instructions
- Start by drying out any extra gravy from the rajma. Add the leftover to a pan and cook on low heat until all the water has evaporated and the curry has thickened.
- Boil the potatoes while your rajma curry is thickening.
- Cool the curry to room temperature. Peel the potatoes.
- In a bowl, add the rajma, potatoes, onions and ginger and garlic. Use a masher to bring break down the potatoes and rajma to bring the mixture together. Add the cornflour and bread crumbs and bind the mixture. Taste and adjust salt and pepper according to your taste. You wouldn’t need to add much since the rajma already is going to be power packed.
- Divide the mixture in 15 equal parts. Roll them into round balls and press down. Chill in the refrigerator for at least 30 minutes.
- Lightly grease a non stick pan, cook the patties on each side for 4-5 minutes on medium-low heat. Alternatively you can also fry them like fritters or air fry them!