Tuesday, 14 July 2015

Rajma (Kidnney bean) Kabab


It all started out with a whim to create something new from kidney beans (Rajma), because it seems like a very versatile ingredient to me. So i took it up this morning as i had saved some of the boiled rajma from last night's dinner. So i settled on the idea of making a kabab from it, and oh! what a delicious whim it turned out to be!! Serve it with a dahi (yougurt) dip or use it as a burger patty, its a healthier option to the normal potato patties as kidney beans are a rich source of protein. 

Ingredients: 

Rajma (Kidney beans) (boiled) (2 cups)
Shepu or sowa (Dill) (1 small bunch)
Kothmir (Coriander) (1 small bunch)
Lehsun (Garlic) (6 cloves)
Bhuna zeera powder (Roasted Cumin powder ) (1 tbsp)
Red chilli powder (2 tbsp)
lemon juice (1 tbsp)
Bread slice (1) (dipped in water)
corn flour (3 tbsp)
oil (for frying)
salt to taste

Method:
  1. In a mixture jar or a small food processor put the kidney beans,dill,coriander,garlic,cumin powder,red chilli powder,lemon juice,bread and salt. Grind it all together.
  2. you want a thick consistency not a puree, do not add any water at all. The mix has to be thick so that you can shape the kababs easily.
  3. Set the mix aside for 5 mins before moulding into flat circular kababs.
  4. Dust each kabab nicely with corn flour and shallow fry them.
  5. Serve with a smoked yougurt dip or use as a patty in your burger. you decide! enjoy:)



2 comments:

  1. Good way of using left over rajma. Will try it!

    ReplyDelete
  2. yeah true. do let me know how you like it:)

    ReplyDelete

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