Rajma kababs

Name: Rajma kababs
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups rajma or red kidney beans, boiled and mashed roughly; 3 Tbsp olive oil To shallow fry; 1 pinch Asafoetida or heeng,; 1 tsp jeera / cumin seeds; 1 medium boiled potato mashed; 4-5 badi elaichi dana (Black cardamom seeds) crushed; 2 Tbsp ginger-garlic paste; 1 medium sized onion, grated; 1/2 cup tomato puree; 2-3 Tbsp tomato ketchup; 1 tsp chilli powder or to taste; to taste Salt; 1 tsp garam masala; 1 green chilli finely chopped; 2-3 Tbsp chopped coriander leaves; 1 Tbsp whipped yogurt; 6-7 Tbsp breadcrumbs

Sanchita Mittal @sm_thechef

Delhi

#wecare
Rajma kababs are snacks full of flavours and health and just perfect for a breakfast or as a delectable starter for a party.
#breakfast

Sanchita Mittal @sm_thechef

Delhi

#wecare
Rajma kababs are snacks full of flavours and health and just perfect for a breakfast or as a delectable starter for a party.
#breakfast

Saved

Ingredients

15 minutes

4 servings

2 cupsrajma or red kidney beans, boiled and mashed roughly
3 Tbspolive oil To shallow fry
1 pinchAsafoetida or heeng,
1 tspjeera / cumin seeds
1medium boiled potato mashed
4-5badi elaichi dana (Black cardamom seeds) crushed
2 Tbspginger-garlic paste
1medium sized onion, grated
1/2 cup tomato puree
2-3 Tbsptomato ketchup
1 tspchilli powder or to taste
to tasteSalt
1 tspgaram masala
1green chilli finely chopped
2-3 Tbspchopped coriander leaves
1 Tbspwhipped yogurt
6-7 Tbspbreadcrumbs

Saved

Steps

15 minutes

1

In a non stick pan add 1 tablespoon oil and a pinch of heeng, add zeera and elaichi dana and let it splutter.
2

Add garlic and ginger paste.
3

Once it browns a little, add onions and saute till golden brown.
4

Add the tomato puree, ketchup, chilli powder, garam masala, green chillies and salt.
5

Once the masala starts to leave sides add whipped yogurt, coriander, boiled potato and rajma.
6

Cook for 5 minutes. Stir continuously till the masala leaves the pan from all sides. Let it cool.
7

Once cooled, add 2 tablespoons of breadcrumbs to it.
8

Next make kebabs from the mixture and roll the kebabs in breadcrumbs
9

Keep them in the freezer for 10 minutes.
10

On a non stick pan add olive oil and place the kebabs.
11

Pan fry them from all sides till the breadcrumbs obtain a brown colour and they become crisp.
12

Serve hot with green chutney or hot and sweet tomato sauce or any dip you like. Enjoy endlessly....