Rajma Kebab

Instructions

1. 1

   Cook the Kidney Beans

   • Rinse the dry kidney beans and soak them in ample water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the beans to a pressure cooker, add 3 cups of fresh water and a pinch of salt.
   • Pressure cook on high heat for 5-6 whistles, or until the beans are very soft and can be easily mashed with your fingers.
   • Drain any excess water from the cooked beans completely using a colander. Let them cool for 10-15 minutes.
   • Mash the beans thoroughly with a potato masher or the back of a spoon until you have a coarse, uniform paste.
2. 2

   Prepare the Kebab Mixture

   • In a small, dry pan, roast the besan (gram flour) on low heat for 2-3 minutes, stirring continuously until it becomes fragrant. This step is crucial to remove the raw taste. Set aside.
   • In a large mixing bowl, combine the mashed kidney beans, finely chopped onion, ginger paste, garlic paste, and green chilies.
   • Add the roasted besan, breadcrumbs, chopped coriander leaves, cumin powder, coriander powder, garam masala, amchur powder, and salt.
   • Mix all the ingredients thoroughly with your hands until a firm, non-sticky dough-like mixture is formed. If it feels too wet, add another tablespoon of breadcrumbs.
3. 3

   Shape the Kebabs

   • Lightly grease your palms with a few drops of oil to prevent the mixture from sticking.
   • Divide the mixture into 12 equal portions.
   • Take one portion, roll it into a smooth ball between your palms, and then gently flatten it to form a round patty (tikki) about 1/2-inch thick.
4. 4

   Shallow-Fry the Kebabs

   • Heat 4 tablespoons of oil in a non-stick skillet or tawa over medium heat.
   • Once the oil is hot, carefully place 4-5 kebabs in the pan, ensuring they are not overcrowded.
   • Fry for 3-4 minutes on each side, until they turn a deep golden brown and develop a crisp crust.
   • Remove the cooked kebabs from the pan and place them on a plate lined with paper towels to absorb any excess oil. Repeat the process for the remaining kebabs.
5. 5

   Serve

   • Serve the Rajma Kebabs hot with a side of mint-coriander chutney, tamarind chutney, or a simple yogurt dip. Garnish with onion rings and a wedge of lemon.