Rajma Kebab

About Rajma Kebab

Ingredients

• Red kidney beans (rajma), soaked overnight and boiled 250 gms
• Oil 1 tbsp + to shallo-fry
• Medium onion, finely chopped 1
• Ginger-garlic paste 1 tbsp
• Medium tomato, finely chopped 1
• Kissan tomato ketchup 2 tbsps + to serve
• Red chilli flakes ½ tsp
• Cumin powder 1 tsp
• Red chilli powder 1 tsp
• Black pepper powder 1 tsp
• Garam masala powder ½ tsp
• Fresh coconut, scraped ¼ cup
• Salt to taste

How to Make Rajma Kebab (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add onion and ginger-garlic paste and saute till slightly brown.
2. Add tomato, mix and saute till slightly soft. Add tomato ketchup, chilli flakes, cumin powder, red chilli powder, pepper powder and garam masala powder and mix well. Add coconut and saute for a few more seconds.
3. Add boiled kidney beans, mix well and cook till mixture is dry. Remove the pan from heat and keep aside to cool. Transfer into a blender jar and blend into a smooth paste. Transfer the paste into a bowl, add salt and mix well.
4. Divide the mixture into small equal portions and shape them into round flat kababs.
5. Heat sufficient oil in a non-stick pan, place the kababs in it and shallow-fry, turning sides, till evenly done on both sides. Drain on absorbent paper.
6. Arrange the kababs on a serving platter and serve hot with a bowl of tomato ketchup.

Additional Tips and Tricks

About chef

Chef Shazia Khan

Chef Shazia Khan is a runner up from the celebrated show MasterChef India. As a celebrity Chef on FOODFOOD Channel, Chef Shazia hosts, ‘K for Kids’ which is all about experiencing happy and joyful cooking, where kids learn to cook and appreciate their moms role in the kitchen in a fun way. Shazia is also a member of the board of management, at Delhi Public School Bangalore North. They run many educational institutes in Bangalore and Shazia involves herself in the education business.

Know More

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