Cooking Instructions
- 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.
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