Makhmali Rajma Kebab Recipe

Priyadarshini Chatterjee

August 9, 2017

2076 Ratings

Time:Prep: 10 M|Cook: 45 M|Total: 55 M

Makes:4 Servings

Meal:Appetizer

Cuisine:North Indian Recipes

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.

Serve the Makhmali Rajma Kebab with lime wedges and onion salad as an appetizer for parties with dips like Red Picante Salsa Recipe or desi Dhaniya Pudina Chutney, or even as a tea time snack.

If you like this recipe, you can also try other Appetiser recipes such as

Serve the Makhmali Rajma Kebab with lime wedges and onion salad as an appetizer for parties with dips like Red Picante Salsa Recipe or desi Dhaniya Pudina Chutney, or even as a tea time snack.

If you like this recipe, you can also try other Appetiser recipes such as

Ingredients

250 Rajma (Large Kidney Beans), cooked until soft

2 Onions, finely chopped

3 Garlic, finely chopped

1 Ginger, grated

4 Green Chillies, finely chopped

1 Coriander (Dhania) Leaves, finely chopped

2 Cumin powder (Jeera), roasted

2 Coriander Powder (Dhania)

1 Amchur (Dry Mango Powder)

1 Red Chilli powder

1 Garam masala powder

1 Roasted Gram Flour (Sattu Ka Atta)

1 Sugar

Salt

Oil

3 Khoya (Mawa), grated

Instructions for 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.