Rajma Kebab
Ingredients
1 cup soaked and boiled rajma (kidney beans), lightly mashed
1 1/2 tsp oil
1/2 cup sliced onions
1 tsp finely chopped ginger (adrak)
1 1/2 tsp finely chopped green chillies
1/2 cup boiled , peeled and mashed potatoes
2 tbsp chopped coriander (dhania)
Salt to taste
1/4 tsp turmeric powder (haldi)
3/4 tsp garam masala
2 tbsp cornflour
1 tsp oil for cooking
For Serving
gGreen chutney
Method
Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame until they turn translucent.
Add ginger and green chillies and sauté on a medium flame for another 30 seconds.
Add the rajma, potatoes, coriander, salt, turmeric powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Set aside to cool slightly.
Add the cornflour and mix well.
Divide the mixture into 8 equal portions and shape each portion into 50 mm. (2”) oval flat kebab.
Cook each kebab on a non-stick tava (griddle) using 1 tsp of oil until they turn golden brown on both sides.
Serve hot with green chutney.
1 1/2 tsp oil
1/2 cup sliced onions
1 tsp finely chopped ginger (adrak)
1 1/2 tsp finely chopped green chillies
1/2 cup boiled , peeled and mashed potatoes
2 tbsp chopped coriander (dhania)
Salt to taste
1/4 tsp turmeric powder (haldi)
3/4 tsp garam masala
2 tbsp cornflour
1 tsp oil for cooking
For Serving
gGreen chutney
Method
Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame until they turn translucent.
Add ginger and green chillies and sauté on a medium flame for another 30 seconds.
Add the rajma, potatoes, coriander, salt, turmeric powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Set aside to cool slightly.
Add the cornflour and mix well.
Divide the mixture into 8 equal portions and shape each portion into 50 mm. (2”) oval flat kebab.
Cook each kebab on a non-stick tava (griddle) using 1 tsp of oil until they turn golden brown on both sides.
Serve hot with green chutney.
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