Soak 200 grams of rajma (kidney beans) overnight in water. Drain the water and pressure cook the rajma with 2 cups of water and a pinch of salt for 4-5 whistles or until they are soft.

Drain the cooked rajma and let it cool. Then, mash the rajma using a potato masher or a fork.

In a mixing bowl, add the mashed rajma, 1 finely chopped onion, 1 finely chopped green chili, 1/2 cup grated carrot, 1/2 cup boiled and mashed potatoes, 1/4 cup chopped coriander leaves, 1 teaspoon ginger-garlic paste, 1 teaspoon garam masala, 1/2 teaspoon red chili powder, 1/2 teaspoon chaat masala, and salt to taste. Mix well to combine all the ingredients.

Add 1/2 cup breadcrumbs to the mixture and mix well. The mixture should be firm enough to shape into cutlets.

Divide the mixture into equal portions and shape each portion into a round or oval cutlet.

Heat oil in a shallow frying pan over medium heat. Once the oil is hot, place the cutlets in the pan and shallow fry them until they are golden brown and crispy on both sides. Flip the cutlets occasionally to ensure even cooking.

Remove the cutlets from the pan and place them on a paper towel to absorb excess oil.

Serve the rajma cutlets hot with green chutney or tomato ketchup.