Leftover Daliya and Kidney Bean Cutlets

Mix daliya, kidney beans and bread slices and churn it in a mixture jar to make a coarse mixture.

Add ginger paste, green chilli paste, garam masala, cumin powder, salt, coriander leaves and mint leaves to the mixture and mix everything well. Grease your hand and make 8 cutlets out of the mixture.

Now roll all the cutlets in corn flour. Heat oil in a pan and arrange all the cutlets in the pan. Roast all the cutlets until brown in colour from both sides. Take them out on a wire rack.

Serve daliya and kidney beans cutlets hot with mint and coriander chutney or tomato sauce.