Rajma ke Kababb

This dish is inspired by my grandmother's Kala Chana Kabab and my friends version of canned beans and sage patties .  Can be a nice entrée idea

Ingredient

  • Rajma - 2 cup
  • Onion -  1 cup (Finely chopped) 
  • Green chilies -  1 tbsp (finely chopped) 
  • Coriander leaves - 1 cup (finely chopped) 
  • Mint leaves - 1 cup (Finely chopped) 
  • Egg -  1 
  • Gram masala powder- 2 tsp
  •  Red chili powder -  1 tsp 
  • Salt to taste 
  • bread crumbs -  1 /2 cup 
  • Sugar - 2 tsp
  • Dried mango powder -  1 tsp 
  • Oil  -  1/2 cup 

Preparation 

  • Soak Rajma overnight  
  • Cook  rajma with salt  in pressure cooker for  2 whistle and 30 minutes on low heat 
  • Alternatively take canned kidney beans (  2 Cans  for above proportion ) 
  • Drain all water from boiled or canned beans 

Method 

  • Mash rajma to make a smooth dough kind consistency 

  • Add chopped onion , chili , coriander and mint leaves , salt  , red chili powder and garam masala . Add bread crumbs , dried mango powder and sugar . 
  • Add one egg .  Here I have added egg as it gives binding as well as a nice kabab like flavor  but if you want to keep it vegetarian , you may add some cornflour  dissolved in 2-3 spoon water and increase quantity of bread crumb 

  • Mix well as a dough 
  • Now take one small portion of mix (say size of an egg )  and using both your palms give a flat and round shape like kabab 
  • Hear a griddle and brush some oil . Place your kababs on it .  Cook in low heat for 4-5 minutes , occasionally brushing or adding some oil  

  • Flip over and cook again for 4-5 minutes .  

  • Alternatively , you can grill in oven at 180 degree for 8 minutes with brushing oil 1-2 times , then flip over and again cook for 8 minutes 
  • Serve hot with mint chutney


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