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:)