Makhmali Rajma Kebab Recipe

Name: Makhmali Rajma Kebab Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 250 g Red Kidney Beans (250 grams Rajma (Large Kidney Beans) cooked until soft); 2 pieces Yellow Onion (2 Onions finely chopped); 3 cloves Garlic (3 cloves Garlic finely chopped); 1 piece Ginger (1 inch Ginger grated); 4 pieces Green Chili (4 Green Chillies finely chopped); 1 sprig Cilantro (1 sprig Coriander (Dhania) Leaves finely chopped); 2 tsp Cumin Powder (2 teaspoons Cumin powder (Jeera) roasted); 2 tsp Ground coriander (2 teaspoons Coriander Powder (Dhania)); 1 tsp Amchur (1 teaspoon Amchur (Dry Mango Powder)); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 1 tsp Garam Masala (1 teaspoon Garam masala powder); 1 tbsp Gram Flour (1 tablespoon Roasted Gram Flour (Sattu Ka Atta)); 1 tsp Granulated Sugar (1 teaspoon Sugar); 0 pieces Table Salt (Salt); 0 pieces Vegetable Oil (Oil); 3 tbsp Khoya (3 tablespoons Khoya (Mawa) grated)

Makhmali Rajma Kebab Recipe - Indian Snack Recipes (Indian)

55 minIndian

Servings4

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Vegetarian
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Red Kidney Beans250 g · 250 grams Rajma (Large Kidney Beans) cooked until soft
Yellow Onion2 pieces · 2 Onions finely chopped
Garlic3 cloves · 3 cloves Garlic finely chopped
Ginger1 piece · 1 inch Ginger grated
Green Chili4 pieces · 4 Green Chillies finely chopped
Cilantro1 sprig · 1 sprig Coriander (Dhania) Leaves finely chopped
Cumin Powder2 tsp · 2 teaspoons Cumin powder (Jeera) roasted
Ground coriander2 tsp · 2 teaspoons Coriander Powder (Dhania)
Amchur1 tsp · 1 teaspoon Amchur (Dry Mango Powder)
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Garam Masala1 tsp · 1 teaspoon Garam masala powder
Gram Flour1 tbsp · 1 tablespoon Roasted Gram Flour (Sattu Ka Atta)
Granulated Sugar1 tsp · 1 teaspoon Sugar
Table Salt0 pieces · Salt
Vegetable Oil0 pieces · Oil
Khoya3 tbsp · 3 tablespoons Khoya (Mawa) grated

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Steps

1To begin making the Makhmali Rajma Kebab Recipe, drain all the excess water from the cooked rajma. Mash the cooked rajma, until almost smooth.
2Add all the ingredients, except khoya and oil, and mix well to form a kebab dough. Check the salt and spices and adjust to suit your taste.
3Divide the dough into 15 equal parts (or as per preference) and shape it into rounds and slightly flattened the Rajma Kebab.
4Preheat a skillet on medium heat, place the Makhmali Rajma Kebabs on the skillet, drizzle some oil over the kebabs and cook until browned and crisp on both sides.
5Once browned and crisp, reduce heat to minimum and sprinkle little khoya on each of the kebas.
6After a few minutes, the khoya will begin to melt; at this stage take the Kebas out carefully and place them on the serving platter. The Makhmali Rajma Kebab are extremely soft, so you need to be careful when taking them out of the skillet.
7Serve the Makhmali Rajma Kebab with onion salad and lime wedges. Sprinkle some grated khoya for garnish and serve hot as an appetizer for parties, along with dips like Red Picante Salsa Recipe or desi Dhaniya Pudina Chutney.