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16 Comments

  1. Those crisper versions saved my day Mam…..n ppl thot m health conscious that’s y no oil snack!!!!!
    So , it wasn’t bad:))

  2. Hello Mam,

    I hv ben following ur recipes and they mostly give great result as I understand literally the basics of cooking…..so thank u, dil se…….for making ppl like us not to run away from kitchen :))

    Secondly, this particular recipe was a disaster as it totally dint hold well for itself…..I guess I shud hv read the responses earlier to know the imp of binding agent or maybe water content ……

    However, as it was an imp event to add this snack so I made these little more flat n baked them……they turned crispy chips instead……it was not that bad !!!!

    1. hi pooja, firstly thank you very much. next time you can make them well. the reason for kababs or cutlets breaking in oil is less binding and more moisture. the vegetables or cooked legumes (like rajma and potatoes in this recipe) should be drained very well and mashed also very well. a small portion of the kabab mixture can be made and then fried. if it breaks, then it means more binding is needed. so some roasted besan can be added. in fact, bread crumbs or corn starch can also be added instead of besan.

      on baking, they should have been shaped into proper kabab size and width. a flat shaping will make them crispy and crunchy. but still it feels some solace to me, that the taste was good and the efforts did not go waste.

  3. This recipe is too good. But I added cornflour as well and it gave a good binding without breaking apart and giving a crispy crust. Thanks again Dassana 🙂4 stars

  4. Not very happy with the outcome. My kebabs opened up when I placed them on the pan for frying. Wasn’t really happy cause all the efforts went down the drain on the final step. Please help me out with this.

    1. firstly, the rajma have to be cooked very well. secondly the mixture has to have a good binding. thirdly the rajma beans have to be drained very well and there should not be any water or moisture in the kebab mixture. so any of this could be the cause. while making kebabs, tikkis, patties, always first try with small portion and see if it breaks or not while frying. it it breaks, then it means that some more binding agent is required. in this recipe there are two binding agents – potatoes and besan. so if the rajma breaks, then some more roasted besan can be added. just lightly roast the besan in a tawa and then add. mix very well and then shape into patties and then fry. the oil used in the recipe is very less. if more oil is used, then its possible that the kebabs may break, if not binded well.

  5. love every recipe, how well they are documented, don’t even have to read the text. just follow the pictures. most popular and useful website and the best part is it is vegetarian. thanks a lot.

  6. it would be a healthy snack for kids in evening time dasanna.
    one more thing I would like to tell to you. You are the only blogger replying all of your recipes comments till now I am seeing among others. Keep up this and your visitors feel happy to comment about your recipes.God bless you.:)5 stars