Rajma kebabs

Name: Rajma kebabs
Total time: 2700 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 1/2 cup kidney beans (rajma) pressure cooked in 2 cups water; 2 potato medium to large; 1 onion chopped; 2 garlic cloves grated; 1/2 inch ginger grated; 1/2 tsp red chili powder; 1/4 cup coriander leaves chopped; 1 tsp salt; 1/2 tsp garam masala; 2 cups oil for frying; 1/2 tsp lemon juice

Monika Jain @monika_jain

#WS
#rajma
#rajma kebabs

Monika Jain @monika_jain

#WS
#rajma
#rajma kebabs

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Ingredients

45 mins

8 servings

1/2 cupkidney beans (rajma) pressure cooked in 2 cups water
2potato medium to large
1onion chopped
2garlic cloves grated
1/2 inchginger grated
1/2 tspred chili powder
1/4 cupcoriander leaves chopped
1 tspsalt
1/2 tspgaram masala
2 cupsoil for frying
1/2 tsplemon juice

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Steps

45 mins

1

Soak the rajma beans in enough water overnight or for 8 hours
2

Pour 2 cups water. Pressure cook the rajma beans till they have softened really well.
When the pressure settles down on its own in the cooker, open the cooker. Mash a few rajma beans and check if they have softened. If not, then pressure cook for some more time.
Drain the rajma beans well and keep aside.
3

In another cooker or a pot or pan or steamer, boil 2 medium or large potato. If pressure cooking, then cook the potato in ¾ to 1 cup water for 2 to 3 whistles
4

When the potato becomes warm, peel and begin to mash it with a fork or masher.
Then add chopped onion.
5

Add grated ginger and garlic. salt, chopped coriander leaves.
6

Now add mashed rajma and all spices Mix very well
Then shape into small or medium sized balls first and then flatten them.
7

Heat 2 cups oil in a pan. Fry all kebabs.
On a low to medium heat, pan fry the rajma kebabs. When the base becomes golden, flip and fry the second side.
Fry the rajma kebabs till they are evenly cooked, golden and crisp
8

Serve rajma kebabs hot or warm with any chutney.