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Hearty and flavorful vegetarian kebabs made from soft kidney beans and aromatic Indian spices. These pan-fried patties are crispy on the outside, tender on the inside, and perfect as an appetizer or snack.
For 4 servings
Cook the Kidney Beans
Prepare the Kebab Mixture
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Hearty and flavorful vegetarian kebabs made from soft kidney beans and aromatic Indian spices. These pan-fried patties are crispy on the outside, tender on the inside, and perfect as an appetizer or snack.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 263.1 calories per serving with 13.29g of protein, it's a beginner-friendly recipe perfect for appetizer or snack.
Shape the Kebabs
Shallow-Fry the Kebabs
Serve
For a lower-oil option, preheat your oven to 200°C (400°F). Place the shaped kebabs on a lined baking sheet, brush with a little oil, and bake for 15-20 minutes, flipping halfway, until golden and crisp.
Incorporate finely grated vegetables like carrots, beetroot, or 1 boiled and mashed potato into the mixture for added nutrition and flavor.
To make this recipe gluten-free, simply use certified gluten-free breadcrumbs or substitute with an equal amount of powdered roasted poha (flattened rice).
Kidney beans are an excellent source of protein, which is essential for muscle repair, growth, and overall body function, making these kebabs a great option for vegetarians and vegans.
The high fiber content from rajma aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, which can assist in weight management.
These kebabs provide essential minerals like iron, magnesium, and potassium, which are vital for energy production, bone health, and maintaining healthy blood pressure.
One serving of Rajma Kebab (approximately 3 pieces) contains around 295 calories. This is an estimate and can vary based on the size of the kebabs and the amount of oil absorbed during frying.
Yes, Rajma Kebab is a healthy snack option. It's rich in plant-based protein and dietary fiber from kidney beans, which aids digestion and promotes satiety. Shallow frying is a healthier cooking method than deep frying.
Absolutely! To bake, preheat your oven to 200°C (400°F). Arrange the kebabs on a baking sheet lined with parchment paper, brush them lightly with oil, and bake for 15-20 minutes, flipping them once halfway through, until they are golden and crisp.
If the mixture is too wet, it's likely due to excess moisture in the boiled rajma. You can fix this by adding a tablespoon or two of roasted besan (gram flour) or breadcrumbs. These ingredients will help absorb the extra moisture and bind the mixture.
Yes, you can prepare the kebab mixture and store it in an airtight container in the refrigerator for up to 24 hours. You can also shape the kebabs and refrigerate them. Fry or bake them just before you plan to serve for the best texture.
This recipe is naturally vegan as it does not contain any dairy or animal products. Just ensure the breadcrumbs you use are certified vegan.