Kidney Bean & Potato Cutlet Recipe – Authentic Indian Snack

Last Updated on 4 months by Neha Deshmukh

Kidney Bean & Potato Cutlet Recipe – Authentic Indian Snack

Hey everyone! If you’re anything like me, you love a good snack. And honestly, nothing beats a warm, flavorful cutlet with a cup of chai. I first made these Kidney Bean & Potato Cutlets years ago, trying to find a way to sneak more protein into my family’s diet, and they’ve been a hit ever since! They’re so satisfying, surprisingly easy to make, and perfect for any time of day.

Why You’ll Love This Recipe

These aren’t just any cutlets. They’re packed with goodness from kidney beans and potatoes, spiced just right, and have a lovely crispy texture. They’re a fantastic vegetarian option, a crowd-pleaser, and honestly, just make you feel good from the inside out. Plus, they’re a brilliant way to use up leftover boiled potatoes!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious cutlets:

• 1.5 cups cooked kidney beans
• 1 cup mashed potatoes
• 1 tsp red chili powder
• 1 tsp garam masala powder
• 2 tbsp rice flour
• 3-4 tbsp finely chopped coriander and mint leaves
• 2 tsp ghee

Ingredient Notes

Let’s talk ingredients for a sec! Kidney beans are a fantastic source of plant-based protein and fiber, keeping you full and energized. Don’t skimp on the ghee – it really adds a beautiful, authentic flavour. You can use unsalted butter as a substitute, but ghee just elevates things.

Now, about those spices! Garam masala blends vary from region to region in India. My nani (grandmother) always added a pinch of amchur (dry mango powder) to hers for a tangy kick. Feel free to experiment and find what you like best! Some people also add a touch of cumin or coriander powder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, if you haven’t already, soak your kidney beans overnight. This helps them cook evenly and become nice and tender. Then, pressure cook them with some potatoes until they’re both soft – usually about 3-4 whistles.
2. Once cooled slightly, mash the cooked kidney beans and potatoes together in a large bowl. Don’t worry about it being perfectly smooth; a little texture is nice!
3. Now for the flavour! Add the red chili powder, garam masala, rice flour, and those lovely fresh coriander and mint leaves. Add a pinch of salt too. Get your hands in there and knead everything together until you have a firm, but not sticky, dough.
4. Shape the dough into small patties – about 2-3 inches in diameter. I usually make mine a little oval shaped, but you can do whatever you like! Place them on a plate and pop them in the fridge for about 30 minutes. This helps them hold their shape while cooking.
5. Heat the ghee in a non-stick pan over low heat. Gently place the patties in the pan (don’t overcrowd it!) and cook for about 4-5 minutes per side, until they’re golden brown and crispy.
6. While the cutlets are cooking, lightly toast your whole wheat buns.
7. Time to assemble! Layer the toasted buns with lettuce, a cutlet, a slice of cheese (if you’re using it), and a generous dollop of ketchup.

Expert Tips

• Don’t overcook the kidney beans! They should be soft enough to mash easily, but not mushy.
• If the mixture is too wet, add a little more rice flour, one tablespoon at a time.
• Cooking on low heat is key to getting those perfectly golden-brown cutlets. Patience is a virtue!

Variations

• Spicy Kick: My friend Priya loves to add a finely chopped green chili to the mixture for an extra spicy kick.
• Sweet Potato Twist: Swap out the regular potatoes for sweet potatoes for a slightly sweeter flavour.
• Peanut Power: Add 2 tablespoons of crushed peanuts to the mixture for a nutty crunch.

Vegan Adaptation

Want to make these vegan? Simply substitute the ghee with any vegetable oil. Coconut oil works particularly well and adds a subtle sweetness.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your ketchup is also gluten-free.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ½ tsp or omit it altogether.
• Medium: Stick to the 1 tsp of red chili powder.
• Spicy: Add ½ tsp of cayenne pepper along with the red chili powder.

Festival Adaptations

These cutlets are amazing during Diwali! They’re a perfect addition to any festive spread. They also make a wonderful evening tea snack any time of year.

Serving Suggestions

Serve these cutlets immediately while they’re warm and crispy. They’re delicious with a side of olives, fresh vegetables, or a simple raita (yogurt dip).

Storage Instructions

Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or oven to restore their crispiness.

FAQs

What is the best way to soak and cook kidney beans for cutlets?

Soak the kidney beans in plenty of water overnight. Drain and rinse them well before pressure cooking with enough water to cover them. Cook for about 3-4 whistles, or until tender.

Can I use boiled potatoes instead of mashed?

Yes, absolutely! Just make sure they’re well mashed before adding them to the mixture.

What oil can I substitute for ghee?

You can use any neutral-flavored oil like vegetable oil, canola oil, or sunflower oil. Coconut oil also works well for a subtle sweetness.

How can I make the cutlets crispier?

Make sure the mixture isn’t too wet, and cook them on low heat for a longer time. You can also lightly coat them in breadcrumbs before frying.

Can these cutlets be made ahead of time and frozen?

Yes! Shape the patties and place them on a baking sheet lined with parchment paper. Freeze for about 2 hours, then transfer them to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.