Makhmali Rajma Kebab Recipe
Soft and spicy High protein vegetarian kebabs made with soft boiled red kidney beans that melt in your mouth.
The Makhmali Rajma Kebab Recipe are soft and spicy kebabs made with soft boiled red kidney beans that melt in your mouth. The kebab recipe calls for some finely chopped onions, a little ginger and garlic, chopped coriander and a few spices that are usually always available in an Indian kitchen. The Makhmali Rajma Kebab are fried in very little oil or grilled making then pretty healthy. To make the kebabs more creamier I topped it off with some khoya and served them warm.
If you like this recipe, you can also try other Appetiser recipes such as
- 250 grams Rajma (Large Kidney Beans) , cooked until soft
- 2 Onions , finely chopped
- 3 cloves Garlic , finely chopped
- 1 inch Ginger , grated
- 4 Green Chillies , finely chopped
- 1 sprig Coriander (Dhania) Leaves , finely chopped
- 2 teaspoons Cumin powder (Jeera) , roasted
- 2 teaspoons Coriander Powder (Dhania)
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 teaspoon Red chilli powder
- 1 teaspoon Garam masala powder
- 1 tablespoon Roasted Gram Flour (sattu)
- 1 teaspoon Sugar
- Cooking oil
- 3 tablespoons Khoya (Mawa) , grated
How to make Makhmali Rajma Kebab Recipe
To begin making the Makhmali Rajma Kebab Recipe, drain all the excess water from the cooked rajma. Mash the cooked rajma, until almost smooth.
Add 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.
Divide the dough into 15 equal parts (or as per preference) and shape it into rounds and slightly flattened the Rajma Kebab.
Preheat 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.
Once browned and crisp, reduce heat to minimum and sprinkle little khoya on each of the kebas.
After 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.
Serve 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.
Priyadarshini quit her job with a leading English daily to blog about food. She loves to write about her experience and experiments with food and gets a kick out of developing recipes she can call her own, exclusively so. Though the blog takes most of her time, she continues to work as an independent journalist and spends her free time reading and writing some more, travels as much as she can and basically eats her way through life.