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Cutlet/Tikki recipe

Rajma Galouti Kebab | Red Kidney Bean Kebab

Rajma Galouti Kebab | राजमा के कबाब – कटलेट्स । Red Kidney Bean Kebab

 

Rajma Galouti Kebab is a dish which is perfect for those who faces difficulty to chew anything. It melts in the mouth with its every bite. 

Here is a step by step recipe to make Rajma Galouti Kebab perfectly. Serving it along with green coriander dip, tomato sauce or any desired dip. 

Direction:

Getting Ready:

Soak a ½ cup of white kidney beans and red kidney beans for 8 to 10 hours. 

Add both of them in the cooker along with a ½ cup of water and a ¾ tsp of salt to it. 

Close the lid of the cooker and boil until the first whistle blows. 

Switch off the flame after the first whistle has blown and wait until its pressure releases. 

Open the lid of the cooker and drain them out on a strainer placed over a bowl. 

Take 2 potatoes, boil them and grate them. 

Grind the boiled kidney beans after cooling them. 

Mix the grated potatoes along with ground kidney beans.

Mix 2 to 3 tbsp of finely chopped green chillies, ½ inch of Ginger julienne, 2 finely chopped Green Chilli, 1 tsp of Coriander Powder, 1 tsp of Chaat Masala, 1 tsp of roasted Cumin Seeds Powder, ½ tsp of Red Chilli Powder, ½ tsp of Garam Masala, ¼ tsp of Salt in the mixture.

Apply some oil on your palms, lift a dough lump and roll to bind it. 

Roll it into a round ball and press to flatten it. 

Heat 2 tbsp of oil in a nonstick pan. 

Place cutlets in it to fry on medium flame. 

Fry until golden from one side. 

Flip and fry them until golden brown on both sides.

Drain fried cutlets from the pan and place them on a plate.

Kidney beans Galouti Kebabs is ready to be served. 

Suggestions

  • You can use the ginger paste instead of ginger julienne.

Rajma Galouti Kebab | Red Kidney Bean Kebab
Author: 
Recipe type: Snacks
Cuisine: Indian
 
Rajma Galouti Kebab is a dish which is perfect for those who faces difficulty to chew anything. It melts in the mouth with its every bite.
Ingredients
  • White Rajma - ½ cup (100 gms)
  • Red Rajma - ½ cup (100 gms)
  • Potatoes - 2 (200 gms) (boiled)
  • Oil - 2 to 3 tbsp
  • Green Coriander - 2 to 3 tbsp
  • Ginger grated - ½ inch
  • Green Chilli - 2 (finely chopped)
  • Chaat Masala - 1 tsp
  • Coriander Powder- 1 tsp
  • Cumin Seeds Powder - 1 tsp
  • Red Chilli Powder - ½ tsp
  • Garam Masala - ½ tsp
  • Salt - 1 tsp
Instructions
  1. - Take a ½ cup of White and Red Rajma, soak them in the water for 8-10 hours.
  2. - Add both of them in the cooker along with a ½ cup of Water, ¾ tsp of Salt and mix them.
  3. - Close the lid and boil until the first whistle arrives. Turn the flame after the first whistle and cook for more 3 minutes.
  4. - Switch off the flame after 3 minutes and wait until its pressure releases.
  5. - Open the lid once pressure has released and drained them on a strainer placed over a bowl.
  6. - Grate 2 boiled potatoes and grind the boiled Rajma after cooling them down.
  7. - Add ground Rajmas in the grated potatoes and mix them.
  8. - Add 2 to 3 tbsp of finely chopped Green Coriander, ½ inch of Ginger julienne, 2 finely chopped Green Chilli, 1 Tsp of Coriander Powder, 1 tsp of Chaat Masala, 1t sp of roasted Cumin Seeds Powder, ½ tsp of Red Chilli Powder, ½ tsp of Garam Masala, ¼ tsp of Salt in the mixture and mix them.
  9. - Apply some oil on your palms, lift a dough lump and roll to bind it.
  10. - Roll it into a round ball and press to flatten it.
  11. - Preheat a non-stick pan, spread 2 tbsp of OIl over it.
  12. - Place the cutlets on the pan to fry on the medium flame until they are Golden Brown from the bottom.
  13. - Flip and fry them when they are Golden Brown from the bottom.
  14. - Fry them until they are Golden Brown from both the sides.
  15. - Drain fried cutlets from the pan and place them on a plate.
  16. - Rajma Cutlets are ready to be served.
  17. Serving:
  18. - You can serve them with Green Coriander dip or tomato sauce.

 

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