Rajma Salsa Dip with Khakhra

Rajma Salsa Dip with Khakhra veg


Prep: 9 hours


Cook: 10 minutes


Method: Easy


Course: Starter


Type: Fusion

Crisp khakhras topped with tangy kidney bean salsa is irresistible


  • Red kidney beans (rajma), soaked overnight and boiled 1 cup
  • Khakhras as required
  • Olive oil 2 tbsps
  • Garlic, chopped 1 tsp
  • Medium onion, finely chopped 1
  • Medium red capsicum, chopped ½
  • Medium green capsicum, chopped ½
  • Tomatoes, chopped 1 cup
  • Tomato puree ½ cup
  • Green chillies, chopped 2 to 3
  • Salt to taste
  • Fresh coriander leaves, chopped ½ medium bunch
  • Lemon juice ¼ cup


  • Heat olive oil in a non-stick pan, add garlic and onion and saute till translucent.
  • Add red and green capsicums, tomatoes, tomato puree, kidney beans and green chillies and mix well. Saute for 2-3 minutes.
  • Add salt and mix well. Take the pan off the heat and set aside to cool.
  • Once it cools down to room temperature, add most of the coriander leaves and lemon juice and mix well.
  • Arrange khakhras on a serving platter, spread some kidney beans salsa over each of them, garnish with coriander leaves and serve immediately.