Rajma Kebab
Rajma Kebabs are a delicious and healthy vegetarian snack made with kidney beans (rajma), vegetables, and a blend of aromatic spices. This recipe is high in protein and fiber, making it a great option for vegetarians or those looking for healthy snack alternatives. It is also gluten-free and nut-free, making it suitable for many dietary preferences. However, people with a nut allergy should avoid this dish.
Allergen Information: Contains Nut Allergy
Nutrition Facts
Per serving
Energy
91 kcal
Protein
4 g
Carbs
15 g
Fat
2 g
Fiber
4 g
Ingredients
Rajmah, red
0.5 cup (100g)
Common salt
0.5 tsp (2.5g)
Cumin seeds
1 tsp (5g)
Dried Mango Powder (Amchur)
1 tsp (3g)
Olive Oil
1 tsp (5g)
Chopped Green Chilli
1 tsp (2g)
Garam Masala
1 tsp (3g)
Red chilli Powder
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Chopped Onion
0.5 small cup (50g)
Bread Crumbs
3 tbsp (30g)
Instructions
Preparation
Wash and soak the dried kidney beans in water for overnight.
Drain the soaked kidney beans and pressure cook with 4 cups of water for 4-5 whistles until soft. Drain any excess water and mash the beans.
Cooking Steps
In a mixing bowl, combine the mashed kidney bean, chopped onions, green chilies, ginger-garlic paste, and coriander leaves.
Add cumin powder, coriander powder, red chili powder, garam masala, amchur powder, and salt. Mix well to form a smooth dough-like mixture.
Add breadcrumbs to the mixture to bind it. If the mixture is too sticky, add more breadcrumbs gradually.
Divide the mixture into equal portions and shape them into round or oval patties.
Heat a non-stick pan with oil on medium heat. Place the patties on the pan and shallow-fry until golden brown and crisp on both sides, about 2-3 minutes per side.
Remove the kebabs onto a plate lined with paper towels.
Serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.