By Vidushi Singh
Indulge in the mouthwatering goodness of Rajma Kababs. This recipe combines the richness of red kidney beans (rajma) with a blend of aromatic spices and flavorful ingredients.
1 cup rajma ( Soaked and boiled) 1 potato ( boiled and mashed) 1 onion 2 cloves of garlic 1-inch piece of ginger 1 green chili 1 tsp cumin powder 1 tsp coriander powder 1/2 tsp red chili powder 1/2 tsp garam masala 1 tbsp besan (gram flour) 2 tbsp bread crumbs 2 tbsp fresh coriander leaves Salt to taste Oil for frying
In a bowl, mash the boiled rajma beans Add the mashed potato, chopped onion, minced garlic, grated ginger and green chili.
Add cumin powder, coriander powder, red chili powder, garam masala, besan, bread crumbs, fresh coriander leaves, and salt to the bowl.
Mix well until all the ingredients are combined. Take a portion of the mixture and shape it into a round Kabab.
Heat oil in a pan and fry the kababs on both sides until golden brown and crispy.
Once cooked, place them on napkin to absorb any excess oil. Serve the Rajma Kababs hot with mint chutney.