Velvet Rajma Kebab Recipe (Makhmali Rajma Kebab)
Cuisine: North Indian
Course: Appetizer
Diet: Vegetarian
Servings: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Rajma (Large Kidney Beans) | 250 grams (cooked until soft) |
| Onions | 2 (finely chopped) |
| Garlic | 3 cloves (finely chopped) |
| Ginger | 1 inch (grated) |
| Green Chillies | 4 (finely chopped) |
| Coriander Leaves (Dhania) | 1 sprig (finely chopped) |
| Cumin Powder (Jeera) | 2 teaspoons (roasted) |
| Coriander Powder (Dhania) | 2 teaspoons |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Roasted Gram Flour (Sattu Ka Atta) | 1 tablespoon |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | For cooking |
| Khoya (Mawa) | 3 tablespoons (grated) |
Instructions
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Prepare the Rajma: Begin by draining all the excess water from the cooked rajma (kidney beans). Mash the beans with a fork or potato masher until they are almost smooth, leaving a little texture for bite.
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Make the Kebab Dough: To the mashed rajma, add the chopped onions, garlic, ginger, green chillies, coriander leaves, cumin powder, coriander powder, amchur, red chilli powder, garam masala powder, roasted gram flour (sattu), sugar, and salt. Mix thoroughly until the ingredients are well incorporated, and a dough-like consistency is formed. Taste and adjust the seasoning if needed.
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Shape the Kebabs: Divide the mixture into 15 equal portions (or adjust the number based on your preferred size for the kebabs). Roll each portion into a ball and then gently flatten it to form a round, disc-like shape.
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Cook the Kebabs: Heat a skillet or frying pan on medium heat. Once hot, drizzle a little sunflower oil to coat the base of the skillet. Carefully place the shaped rajma kebabs onto the pan. Cook on medium heat, turning them occasionally, until they are golden brown and crispy on both sides—about 5-6 minutes per side.
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Add the Khoya: Once the kebabs are crisp and browned, lower the heat to minimum. Sprinkle a little grated khoya (mawa) on top of each kebab. Allow the khoya to melt and infuse into the kebabs, giving them a rich and creamy texture.
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Serve: Remove the kebabs carefully from the skillet using a spatula, as they will be soft and delicate. Place them on a serving platter. Garnish with a little more grated khoya and serve with a side of onion salad and lime wedges for a refreshing contrast.
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Serving Suggestions: These velvet-like rajma kebabs make a delightful appetizer for any occasion. Pair them with tangy dips such as Red Picante Salsa or a cooling Dhaniya Pudina Chutney. They’re perfect for parties, potlucks, or any gathering where you want to impress with a delicious vegetarian option.
Tips for Best Results:
- Texture: Be sure to mash the rajma thoroughly, as it helps the kebabs hold together better. If you find the mixture too soft, add a little more roasted gram flour to firm it up.
- Khoya: The addition of khoya gives these kebabs a creamy texture and a rich flavor. If khoya is unavailable, you can substitute it with cream cheese or paneer, though the texture will be slightly different.
- Cooking Method: For a healthier alternative, you can bake the kebabs in a preheated oven at 180°C (350°F) for 15-20 minutes, flipping halfway through. This will give them a nice crisp without needing too much oil.
Nutritional Information (Per Serving):
- Calories: ~250 kcal
- Carbohydrates: 40g
- Protein: 8g
- Fat: 8g
- Fiber: 8g
- Sugar: 4g
- Sodium: Varies with salt added
This Velvet Rajma Kebab recipe is sure to be a hit at your next gathering. With its soft, melt-in-your-mouth texture and complex, aromatic spices, it is a perfect vegetarian dish that can stand out on any appetizer platter. Whether served as a snack or as part of a larger spread, these kebabs bring the best of North Indian cuisine to your table.
