Rajma Kebab
Crispy on the outside, soft and flavourful inside, these kebabs turn humble kidney beans into a protein-packed snack. Spiced with warm garam masala, fresh herbs, and a hint of green chili, they come together quickly with a chutney or onion rings on the side — perfect for a party starter or a satisfying high-protein evening bite.
For 8 servings
- prep
Soak the kidney beans overnight.
Rinse the dried kidney beans well and soak them in enough water to cover for at least 8 hours or overnight. They will double in size.
- pressure cook · ~20 min
Pressure cook the kidney beans.
Drain the soaked kidney beans and add them to a pressure cooker with 2 cups of fresh water. Cook on medium heat for 4-5 whistles, then let the pressure release naturally. The beans should be very soft and mash easily.
TIPDon't add salt to the cooking water — it can toughen the bean skins. Season later when mixing the kebab dough. - saute · ~5 min
Saute the aromatics.
1.Heat 1 teaspoon oil in a small pan over medium heat.2.Add the chopped onion and sauté until translucent (3-4 min).3.Add the minced garlic, grated ginger, and green chili. Sauté until fragrant (1 min).4.Remove from heat and let cool slightly. - mix · ~10 min
Make the kebab mixture.
1.Drain the cooked kidney beans thoroughly and transfer to a large mixing bowl.2.Mash the beans with a potato masher or your hands until mostly smooth with a few chunky bits for texture.3.Add the sautéed onion mixture, garam masala, coriander powder, cumin powder, red chili powder, amchur, and salt.4.Add the besan and chopped coriander leaves. Mix everything well until it forms a firm dough-like mixture.TIPIf the mixture feels too wet to shape, add an extra teaspoon of besan and mix again. - prep · ~5 min
Shape the kebabs.
1.Divide the mixture into 8 equal portions.2.Roll each portion into a smooth ball, then flatten gently into a round patty about 1 cm thick.3.Place the shaped kebabs on a plate.TIPWet your palms slightly with water to prevent the mixture from sticking while shaping. - fry · ~10 min
Shallow fry the kebabs.
1.Heat the remaining oil in a non-stick pan over medium heat.2.Place 4 kebabs in the pan, leaving space between them.3.Cook for 3-4 minutes on the first side until golden brown and crisp.4.Flip carefully and cook the other side for another 3 minutes until golden.5.Repeat with the remaining 4 kebabs.TIPDon't overcrowd the pan — it drops the temperature and makes the kebabs steam instead of fry. - serve
Serve hot with chutney and onion rings.
Transfer the fried kebabs to a plate. Serve immediately with mint chutney, sliced onion rings, and a wedge of lemon on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the cooked kidney beans thoroughly before mashing to avoid a soggy kebab mixture.
- 2Sautéing the onions and aromatics first deepens their flavor and removes raw pungency.
- 3If the mixture feels too wet, add besan (chickpea flour) a teaspoon at a time until it holds shape.
- 4Wet your palms lightly with water when shaping the kebabs to prevent sticking.
- 5Shallow-fry in a non-stick pan over medium heat — too low and they absorb oil, too high and they burn.
- 6Do not overcrowd the pan; fry in batches to maintain a crispy crust.
- 7These kebabs can be shaped ahead and refrigerated for up to 8 hours before frying.
Adapt it for your goals.
Baked/air-fried
Shape the kebabs, brush lightly with oil, and bake at 200°C (400°F) for 12-15 minutes, flipping halfway, or air-fry at 180°C (350°F) for 10 minutes. This reduces oil use while keeping a crisp exterior.
High proteinHigh-protein
Add 2 tablespoons of crumbled paneer or tofu to the mixture for an extra protein boost, ideal for post-workout snacks or meal prep.
VeganVegan
The recipe is already vegan if you use oil for sautéing and frying — no substitutions needed. Confirm your besan is from chickpeas (it naturally is).
Kidney bean subKidney bean sub
Replace kidney beans with an equal quantity of cooked black beans or chickpeas for a different flavor and texture; adjust besan if mixture feels too wet or dry.
Why this is on our healthy list.
Rich in Plant Protein
Kidney beans are an excellent source of plant-based protein, which supports muscle repair and keeps you full longer.
High in Dietary Fiber
These kebabs provide a good amount of fiber from kidney beans and besan, promoting digestive health and steady energy levels.
Low in Saturated Fat
Shallow frying with just 2 tablespoons of oil keeps the saturated fat content low compared to deep-fried snacks.
Iron Boost
Kidney beans and besan both contribute iron, which is important for oxygen transport in the body.
Frequently asked questions
Yes — use 1.5 cups of canned kidney beans (drained and rinsed), then skip the soaking and pressure cooking steps. Mash and proceed as directed.
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