Rajma (Large Kidney Beans) , soaked in water
(aloo) , peeled and boiled
Turmeric powder (Haldi)
Garam masala powder
Amchur (Dry Mango Powder)
Maize flour (Corn Meal)
Coriander leaves (Dhania) , chopped
(adjust according to your taste) , to taste
oilTo begin making the Sprouted Ragi & Rajma Cutlets Recipe, we will first sprout ragi,soak ragi in water overnight and drain all the water.
the ragi on to a damp cloth and cover it another damp cloth and leave it aside for a day. You need to keep the ragi in an environment that is little humid. This will help in sprouting the ragi.
the ragi is sprouted keep it aside to make the cutlet. Cook the soaked rajma and potatoes in a pressure cooker with enough water for about 5 whistle.
the pressure to release naturally and drain any excess water. Mash the potatoes and rajma using a potato masher to a coarse paste.
the sprouted ragi, green chilli and coriander leaves in the mixer to a coarse paste and add this also to the mashed mixture.
all the spice powders with salt and corn meal. Mix to form the cutlet mixture.
the Sprouted Ragi & Black Eyed Peas Cutlets Recipe along with dipping sauce, tomato ketchup to enjoy the cutlet. You can also serve it along with some Masala Chai Recipe - Indian Spiced Tea.