Ingredients
- 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 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 pinch cardamom powder
- 1 pinch black cardamom powder
- ¼ teaspoon fennel seed powder
- ½ teaspoon black pepper powder
- ½ teaspoon drops rose water
- Peanut oil for pan frying
- 2 leaves Tbsp fresh mintto garnish
Instructions
- 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.