How to make Rajma Croquette -

Kidney beans mixed with bread and masalas, shaped into croquettes and deep fried.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Kidney Beans (राजमा), White Bread Slices (सफेद ब्रेड)

Cuisine : Fusion

Course : Snacks and Starters

For more recipes related to Rajma Croquette checkout Refried Beans, Rajma Galouti Kebabs, Rajma Dhokla, Rajma Ki Galouti . You can also find more Snacks and Starters recipes like Peppy Prawns Chilli Garlic Shrimps-Cook Smart Saankhein Thai Chicken in Tortilla Wraps

Rajma Croquette

Rajma Croquette Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rajma Croquette Recipe

  • Kidney Beans soaked overnight and boiled in 4-5 cups salted wat 1 1/2 cups

  • White Bread Slices 10

  • Oil 1 tbsp

  • Ginger finely chopped 1 tablespoon

  • Green chillies finely chopped 2

  • Cashewnuts finely chopped 12-15

  • Raisins 1 tablespoon

  • Red chilli powder 1 1/2 teaspoon

  • Dried mango powder 2 teaspoons

  • Chaat masala 1 tablespoon

  • Cornstarch 2 tablespoons

  • Salt to taste

  • Bread crumbs for coatin


Step 1

Strain kidney beans and reserve the stock to use for some other dish. Trim the edges of the bread slices and cut the slices into small pieces.

Step 2

Heat 1 tbsp oil in a non-stick pan, add ginger, green chillies, cashewnuts and raisins and sauté lightly. Grind together bread and kidney beans to a coarse mixture. Transfer it into a bowl.

Step 3

Add sautéed ingredients, red chilli powder, dried mango powder, chaat masala, cornstarch, salt and a little water and knead into a dough.

Step 4

Heat sufficient oil in a kadai. Divide the mixture into equal portions and shape each into a cylinder shaped croquette.

Step 5

Coat them with breadcrumbs and deep fry in hot oil till golden and crisp. Drain on absorbent paper.

Step 6

Sprinkle chaat masala on them and transfer onto a serving plate. Serve hot with tomato ketchup.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.