Vegateble rajma galouti kebab

Name: Vegateble rajma galouti kebab
Cuisine: Indian
Ingredients: 1/2 cup rajma; 2 tablespoon roasted chana dal; 2 onion paste; 1 piece ginger; 3 garlic cloves; 2 teaspoon red chilli powder; 1 teaspoon garam masala; 1 teaspoon dry mango powder; 1/4 teaspoon turmuric powder; 1/4 teaspoon kewra water; 1/2 teaspoon cardamom powder; 5-8 saffron strands soaked in warm water; to taste Salt; Oil,ghee for shallow frying

Shakuntla Tulshyan @cook_9552440

Jaipur

#cookingwithkebab

Shakuntla Tulshyan @cook_9552440

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Ingredients

1/2 cuprajma
2 tablespoonroasted chana dal
2onion paste
1 pieceginger
3garlic cloves
2 teaspoonred chilli powder
1 teaspoongaram masala
1 teaspoondry mango powder
1/4 teaspoonturmuric powder
1/4 teaspoon kewra water
1/2 teaspooncardamom powder
5-8 saffron strands soaked in warm water
to tasteSalt
Oil,ghee for shallow frying

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Steps

1

Soak Rajma in 2 cups of water for at least 6 hours.
Pressure cook till just mashable.
Drain all the water from the rajma.
Rajma in the grinder to get a coarse paste with some rajma just broken but not ground completely. This will add a nice texture to the kebabs.
2

Grind the onion with the ginger and garlic to a smooth paste.
3

Heat 2 tbsp oil in a pan.
Add the onion-ginger-garlic paste.
4

Stir-fry the paste till it is golden brown.
5

Grind the roasted chana dal into a fine powder.
6

Mix together the rajma, onion paste, roasted dal powder, red chilli powder, turmeric, garam masala, amchur and salt.
7

Now add the saffron soaked water, kewra and cardamom powder. Mix well.
8

Divide mixture into equal balls and press them lightly. Heat pure ghee in a frying pan and shallow fry tikkis until lightly coloured on both sides. Garnish with onion rings. Serve with chutney of your choice.