Rajma, also known as kidney bean, is a popular dish of Northern India. It is usually paired with rice. Rajma/kidney bean boasts of its high fiber content and complex carbohydrate which aid in lowering cholesterol level. It is a low fat, high fiber food and also has low glycemic index, so it is quite good for people trying to lose weight. It is also highly rich in antioxidants, important for boosting immunity. Benefits of eating rajma/kidney bean do not end here. It is also a wonderful source of lean protein and many other vitamins and minerals like vitamin B1, manganese, potassium and magnesium etc.
I have used soaked and boiled rajma to prepare these scrumptious kebabs. Rajma paste has been seasoned with various powdered spices to give it a delicious spicy flavor. These kebabs are very soft and just melt in mouth. I have pan- fried these kebabs with ghee/oil. Ghee gives it a nice aroma and enhances its taste. Rajma galouti kebabs are so flavorful that you will not feel the need to eat any dip/chutney. We relished it with simply a cup of hot ginger-tea.
Yields: 14-16 Small Round Kebabs
- 3/4 Cup Rajma (Soaked Overnight or For 7-8 Hours)
- 1 Medium Onion (Chopped)
- 4 -5 Garlic Cloves (Chopped)
- 1 Tsp Chat Masala
- 1 Tsp Paprika Powder / Red Chilli Powder
- 1 1/2 Tsp Kitchen King Masala
- 1 1/2 Tsp Garam Masala
- 2 Tbsp Gram Flour (Besan)
- 1/2 Tbsp Ghee +1/2 Tbsp Ghee
- Oil /Ghee (For Pan-frying)
- Soak rajma overnight or for 7-8 hours.
- Transfer rajma to a pressure cooker. Add salt and 1 cup of water to it.
- Lower the flame after one whistle and boil for 15-18 minutes at low flame.
- In the meantime, chop onion and toss them with half a tablespoon of ghee till onion turns golden brown. Let it cool completely. Now, make a paste using mixer-grinder.
- Blitz cooked rajma in a grinder-jar to get a paste. Remember, rajma should be completely cooled down before grinding.
- Now, add chopped garlic cloves, chat masala, paprika powder, kitchen king masala, garam masala, gram flour and ghee. Mix all the ingredients.
- Shape them into round/ oval kebabs. You can also use bamboo skewers and wrap the mixture around skewers. Press the mixture lightly with palm to set it .
- Heat a monstick pan and drizzle a few teaspoons of ghee/ oil. Now, pan fry kebabs at low to medium heat.
- Scrumptious rajma galouti kebabs are ready to be relished.
These kebabs have been prepared with kala chana, also known as Black/ Indian chickpeas.
They are high in dietary fiber and low in fat along with being a good source of protein and iron.
They have a low glycemic index, which means the carbohydrate is broken down and digested slowly. This helps in curbing appetite; hence it is very good for people looking to lose weight.
Black chickpeas can be used in several forms; they can be boiled, sprouted and cooked with the spices. I have made kebabs, to break free from the routine way of consuming black chana. These kebabs are so soft that they just melt in the mouth. I have adopted healthier pan-frying method, instead of deep frying or shallow frying, to maintain the health quotient of black chickpeas.
Try these melting kebabs with coriander chutney and tomato ketchup.
YIELDS :10 Kebabs
- 1 Cup Black Chickpeas/Kala Chana (Soaked Overnight)
- 1 Big Onion (Chopped)
- 2 Green Chillies (Chopped)/(Optional)
- 6-8 Garlic Cloves (Finely Chopped)
- 1 1/4 Tsp Grated Ginger
- 1/4 Cup Chopped Coriander Leaves
- 1 1/2 Tsp Chat Masala
- 1 Tsp Garam Masala
- 1 1/2 Tsp Kitchen King Powder
- 1 Tsp Red Chilli Powder
- 3- 4 Tbsp Gram Flour
- 1/2 Tbsp+1/2 Tbsp+ 1 1/2 Tbsp Oil
- Salt As Per Taste
- Boil soaked black chickpeas /black chana in a pressure cooker with salt and 1 1/4 cup of water. Lower the flame after one whistle and let black chickpeas cook for 20-25 minutes at low flame.
- Drain excess water. Cool it and grind in a mixer-grinder.
- Heat 1/2 tbsp of oil in a non-stick pan and add green chillies. Cook for a minute and subsequently, add onion and ginger. Saute at medium-high flame till mixture turns light brown.
- Cool this mixture and grind it to obtain a smooth paste.
- Take a big bowl and transfer black chickpea paste and onion paste to it. Also, add finely chopped garlic, chopped coriander leaves, chat masala, garam masala, kitchen king powder,red chilli powder, gram flour plus half a tablespoon of oil.
- Mix all the ingredients and shape them into balls. If you have trouble shaping the mixture, add more gram flour.
- Mould them in the shape of tikki by pressing them.
- Now, heat a non-stick pan and pan-fry kebabs with remaining oil.
- Transfer them to a paper towel so as to absorb excess oil.
- Serve with coriander chutney and tomato ketchup.
- You can soak black chana in lukewarm water for 5-6 hours as well.
- If you are not in a mood to avoid extra calories, you can replace oil with ghee for more aromatic flavor.
- These kebabs can be made without onion and garlic as well. Increase the amount of kitchen king powder to 2 teaspoons and garam masala to 1 1/2 teaspoons. Also add one tablespoon of ghee instead of 1/2 tbsp oil.
- Give these kebabs a different shape like star, heart, moon etc. for your kid.