Rajma galouti Kabab are aromatic and melt in mouth Vegetarian kababs from Awadhi Cuisine. Soft from inside and crisp from outside quinoa, cashew paste and paneer gives them a soft texture and a delectable taste.
Rajma Ki Galouti, as they are popularly known is a vegetarian take on popular galouti kabab from Awadhi food. Traditionally these kabab are made with mince of meat but in vegetarian version of galouti Kabab I used boiled and cooked Rajma (Red Kidney beans) from 24 Mantra Organics.
For making Rajma Galouti Kabab in this recipe I used Rajma (Red Kidney Beans) from 24 Mantra Organic, I have used some millets and quinoa too, which not only makes it wholesome but adds a wonderful crispy layer outside which makes it even more delicious. And Just kabab by itself becomes your full meal, because it’s very filling, or you can make smaller sized kababs which will be a perfect accompaniment for your evening tea.
As I mentioned in my previous post that How organic food is making me with feel better and it tastes good because you feel good about it. As I have always been inclined towards using natural ingredients and pesticides free food, more and more I read about organic farming more I am convinced that how it is better for us and better for our environment.
And working on this project with 24 Mantra Organic gives me a great insight on the organic farming practices. The company picks areas where a particular crop grows well, ginger in Sikkim, chillis from Andhra Pradesh and black pepper, cardamom and spices from Kerala and same with other lentils pulses and spices. The use of natural fertilizers and other organic practices.
Do you know how much time it takes to convert a piece of land to completely organic farm? It takes almost 4 years to convert a normal farm to organic farm from adapting to organic way of sowing, checking quality of the produce and certification.
Don’t forget check out the Organic Mantras Initiative where some of India’s finest food bloggers are making recipes for an organic life. Also follow them on Facebook and Instagram to stay connected and join the organic Movement. With over 200 Organic Products it’s that much easier to switch to an organic life.
I am so proud to be associated with 24 Mantra Organic for creating awareness about organic living and however small part it is but I know together we will make a difference being a catalyst for going back to organic lifestyle just the way our grandparents used to live. which I feel was healthier natural and environmental friendly.
Coming back to Rajma Galouti kabab I used here Red kidney beans along with small quantity of little millets, Quinoa, Paneer and Cashew paste. The Rajma kababs can be deep fried or pan fried according to your own taste preferences, I pan fried them in peanut oil which is a better oil for deep frying as it remains stable even at high temperatures.
With all the ingredients that go into this makes it tasty tea time snack, appetiser or a healthy treat to carry in your kids tiffin box. There are so many unique ways to serve it, make a sandwich or burger patty with these or just wrap with some veggies in a wrap for a quick and delicious meal, you will enjoy these Rajma Galouti kabab any which way.
You May Like To check the Recipes I created with 24 Mantra Organic
- Ragi and chocolate Pancakes
- FalaFel Waffles
- Gujrati Khatti Meethi Dal
- Organic Ragi Flake Upma
- Whole Massor Dal ki Tikki
- Little Millet Pulao
- Rajma Galouti Kabab
- Chole Aloo Curry
If you cook this recipe and find it helpful please do share it on facebook, twitter or pin it on Pinterest this may help others too and keeps me motivated to write more.
- 250 g Rajma pressure cooked and mashed kidney beans
- 2 Tbsp Cashew paste
- 50 g paneer grated
- 50 g little millet cooked samai
- 50 g black quinoa cooked
- 3 Tbsp roasted Besan Gram flour
- Salt to taste
- 2 Tsp Red chilli powder
- 4-5 saffron strands
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 pinch cardamom powder
- 1 pinch black cardamom powder
- 1/4 tsp fennel seed powder
- 1/2 tsp black pepper powder
- 1/2 tsp drops rose water
- Peanut oil for pan frying
- 2 leaves Tbsp fresh mintto garnish
- For making Rajma galouti kabab mix all the ingredients and spice powders except peanut oil and fresh coriander.
- Divide this kidney beans mixture into 8-10 portions and flaten out with the palms of your hands.
- Heat oil in a cast iron pan and shallow fry these kababs till crisp and golden brown from both the sides.
- Drain on absorbent kitchen paper and serve with your favourite chutney. I served these Rajma kababs with Tandoori yogurt and Green chutney.