How to Prepare Perfect Rajma Kebabs

Rajma Kebabs.

You can cook Rajma Kebabs using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Rajma Kebabs

1. Prepare 1 cup of Rajma (Kidney Beans) – (Soak this for 5 to 8 hours in water and cook with enough water).
2. You need 2 of Potatoes – (cooked).
3. You need 1 inch of Ginger grated or finely cut.
4. It's 3 to 4 of Garlic Cloves finely chopped.
5. You need 2 of Green Chillies – finely chopped.
6. It's 1 of Onion – large (finely chopped).
7. You need 2-3 tsp of Vegetable oil.
8. Prepare 1/2 tsp of Red chilli powder.
9. You need 1/4 tsp of Turmeric Powder.
10. You need 1/2 tsp of Garam Masala.
11. You need 1/2 tsp of Amchur Powder.
12. You need 4 tbsp of Gram Flour.
13. Prepare To taste of Salt.
14. It's 2 tbsp of Coriander leaves – (finely cut).
15. You need As needed of Oil for pan frying.

Rajma Kebabs instructions

1. Wash the soaked Rajma well and cook them in cooker with enough water and salt. After a whistle, cook Rajma on low flame for around 15 minutes. Once the cooker cools down, drain the water and keep the Rajma aside to cool. Mash it well once it cools down. Cook the potatoes and peel of the skin and mash them with a fork and add it in the mashed Rajma.Take a pan and add little oil. Once it is hot, add in the finely sliced onions and saute this till it changes it’s colour to light brown..
2. Time to add in the ginger, garlic and finely chopped chillies and saute them well till the raw smell of ginger and garlic goes away. Add in the gram flour and saute well for about 2 to 4 minutes. Add in the spices, salt and mix well..
3. Add in the mashed Rajma and potato and combine this well and adjust the spices and salt as per your taste. Add the coriander leaves and allow this mixture to cool down..
4. Shape the mixture into small balls on your palms and flatten them and keep them aside..
5. In a hot pan add in some oil and once oil is hot, low the flame and add in the Rajma kebabs. Flip the kebabs to the other side and pan fry the kebabs till they turn golden brown in colour on both sides. Serve with chutney or any dip of your choice..