Rajma Kabab Recipe

Rajma Kabab is a delicious and nutritious vegetarian appetizer made from boiled kidney beans rajma combined with spices, herbs, and binding agents, shaped into patties, and shallow-fried until crisp. These kababs are rich in protein and fiber, offering a wholesome yet flavorful alternative to meat-based snacks. Seasoned with ginger, green chilies, and aromatic spices like garam masala, they are often served with mint chutney or a tangy dip. Ideal for parties, snacks, or even a light meal, Rajma Kabab is a satisfying and healthy treat for all ages

Ingredients For Rajma Kabab

1 Cup chitra rajma

2 Medium size potato

As needed water

A large pinch salt

Kebab Mixture

2 Tablespoon ginger (chopped)

2 NOS green chili (chopped)

A Handful mint (chopped)

A handful fresh coriander (chopped)

1/2 Tablespoon turmeric powder

1 Tablespoon Kashmiri red chili powder

1/2 Tablespoon garam masala

1 Tablespoon dry mango power

1 Tablespoon black salt

Red chili flakes to taste

Salt to taste

1/2 Tablespoon ghee (for cooking)

Step:1

Wash and soak the rajma overnight . Discard the water form the soaked rajma and put them into a pressure cooker along with the halved potatoes , salt and enough water , pressure cook for 3 whistles over medium flame

Step:2

Let the cooker depressurize , then check the rajma should be completely soft and mashable . Strain using a sieve and reserve the stock to make a quick soup later . While still warm , mash the cooked rajma and potatoes together using a masher until smooth

Step:3

Once the mixture cools slightly , take a small portion and shape it into a roundel , then press gently into a tikki . If it fell sticky or loose , grind some dry poha and add gradually to improve binding . Add ginger , green chili , mint , coriander , all powdered spices , black salt , and regular salt

Step:4

Mix thoroughly until the mixture is well combined and holds its shape . Divide into equal portions , roll roundels , and flatten slightly into tikkis . You can make about 15 kebabs , each weight 50 gram using this recipe

Step:5

Heat a pan or tawa and brush it lightly with ghee place the kebabs and cook over medium-low flame until golden brown and crisp on both sides . Avoid adding too much , excess fat can cause the kebabs to break apart . Once perfectly golden , remove and serve hot with green chutney and rajma soup made form the reserved stock , a wholesome , protein-rice meal

Special Green Chutney For Kebabs

Ingredients

A large pinch fresh coriander

A handful mint leaves

2 cloves garlic

2 NOS green chili

1/2 Tablespoon black salt

A pinch cumin seeds

1 NO ice cubes

As needed water

1/2 Cup thick curd

Step:1

Add all the ingredients of the chutney into a mixer jar and grind into a thick , fine chutney using very little water . In a bowl add the chutney along with the thick curd and whisk well to make a smooth chutney . Your delicious and super flavorful green chutney is ready , perfect for kebabs and tikkis

Quick Rajma Soup (Using The Stock)

Ingredients

1 Tablespoon ghee

A large pinch cumin seeds

1 Tablespoon ginger (chopped)

1-2 NOS green chili (chopped)

1/4 Tablespoon hing

1/4 Tablespoon turmeric powder

1 Tablespoon Kashmiri red chili powder

Rajma stock

Salt to taste

A large pinch dry mango powder

1/2 NO lemon juice

Mint a handful (chopped)

A handful fresh coriander (chopped)

Step:1

Set a kadhai or stock pot over high flame and let it get hot , then add ghee and let the ghee heat up as well . Add the cumin seeds , let crackle then add in ginger , green chili , hing turmeric powder , Kashmiri red chili powder and rajma stock , stir well and add the remaining powdered spices , lemon juice , mint and fresh coriander , bring the soup to a boil . Your delicious , quick and comforting rajma soup is ready

Rajma Kabab Recipe