Ever since we’ve made these rajma kebabs at home, whenever we are making rajma masala, we keep some boiled rajma aside to make these toothsome kebabs, that are slightly crisp on the outside, moist on the inside and pack an explosion of flavours with the use of all the spices.
Time: 45 mins
1 cup boiled rajma
2 tbsp desi ghee + 3 tbsp to cook the kebabs
1/2 tsp red chilli powder
1/2 tsp dried mango powder
1/2 finely chopped onion
Salt to taste
100 grams green coriander
3/4 green chillies
2 tbsp roasted gram flour(besan)
1 fried onion
2 pods of cardamom
1 bay leaf
1/2 black cardamom (badi elaichi)
1/2 tsp mace
1. Dry roast the dry spices: peppercorns, bay leaf, cardamom, clove, mace, in a pan on low heat. Put in a blender jar and blend.
2. In the same blender jar, add the remaining ingredients: coriander, green chilli, roasted gram flour, cashew, fried onion, and blend till smooth. You should have a green paste ready.
3. Mash boiled rajma properly and then add the paste. Then add red chilli powder, raw mango powder, finely chopped onion, salt and mix.
4. Add desi ghee to and prepare the kebab mixture. Let it rest in the refrigerator for 10 mins.
5. Make round patties of the kebab mix and cook on medium flame in a pan till golden brown.
6. Cook on both sides.
7. Serve with green chutney, sliced onion and paratha.
1. If you’re in a hurry, skip the step of roasting dried spices and instead, use regular garam masala powder.
2. I like to add some finely chopped onion to my kebab mix, as it gives a nice texture to the kebab. You can skip adding this if you want a smooth kebab.
3. Adding rose water/kewra adds on to the flavour quotient.