Ingredients:

• 1 cup boiled rajma (kidney beans), drained well
• 1 cup boiled fresh green peas, drained well
• ½ grated carrot
• 1 small onion (chopped)
• 1 small boiled potato
• Some fresh coriander
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp coriander powder
• ¼ tsp cumin powder
• ½ tsp chaat masala
• Salt to taste
• 1-2 tbsp roasted besan (gram flour)
• 1 tsp oil

Methods:

• Mash the boiled rajma and green peas well in a bowl.
• Add grated carrot, chopped onion, boiled potato, and fresh coriander.
• Mix in all the dry spices, roasted besan, and a little oil.
• Mash everything together until well combined.
• Grease your hands and shape the mixture into small tikkis.
• Cook on a pan with some oil until crispy on both sides.

I placed these crispy cutlets on homemade whole wheat mini pitas, packed them in tiffin, and added a side of high-protein dip along with some fresh fruits. A perfect balanced and delicious meal!