Rajma Galawati

About Rajma Galawati

Ingredients

• Red kidney beans (rajma) 2 cups
• Salt to taste
• Pure ghee 1 tsp + to shallow-fry
• Browned onion paste 1 cup
• Ginger, chopped 1 tsp
• Green chillies, chopped 3
• Small onion, chopped 1
• Fresh coriander leaves, chopped 4 tsps
• Red chilli powder 1 tbsp
• Kitchen king masala 1 tbsp
• Garam masala powder 1 tsp
• Roasted chana (daalia) powder 5 tbsps
• Rose water 1 tsp
• Lettuce leaves a few
• 3 coloured capsicums, cut into thin strips ¼ cup
• Lemon juice 2 tsps

How to Make Rajma Galawati (Stepwise Photos)

Method

1. Drain the red kidney beans and cook them in fresh water and salt in a pressure cooker till 6-8 whistles are given out. Open the lid when the pressure reduces completely and drain the beans.
2. Put the beans in a mixer jar and grind to a fine puree. Transfer it into a bowl.
3. Add 1 tsp ghee and mix well. Add browned onion paste, salt, ginger, chillies, onion and 2 tsps coriander leaves and mix well. Add red chilli powder, kitchen king masala, garam masala, roasted chana powder and rose water and mix well.
4. Divide the mixture into equal portions and shape them into kababs.
5. Heat ghee in a non-stick pan and shallow-fry the kababs on low heat, turning sides, till both sides are evenly golden. Drain on absorbent paper.
6. To make salad, tear lettuce leaves and put into a bowl. Add coriander leaves and capsicums and mix well. Add salt and lemon juice.
7. Serve the galawati kababs with the salad.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps