rajma kebab recipe, how to make rajma kebab recipe | kebab recipes

rajma kebab recipe with step by step photos – tasty and flavorful kebabs made from kidney beans aka rajma.

rajma kebab recipe

rajma is a favorite in my house. from these pinkish or maroonish red colored beans most often, i prepare rajma masala, which is a staple during weekends. this rajma kebabs is the newest addition in the recipes i prepare from rajma.

these rajma kebabs have a firm texture and not melt in the mouth like vegetarian galouti kebabs. they make for a nice evening snack for kids or can feature in your starter menu for parties or even everyday lunch or dinner.

few more kebab recipes on blog are:

  1. veg kebab recipe – delicious baked and fried mix veg kabab recipe.
  2. dahi ke kebab – crisp, soft and tasty kababs made with dahi or curd.
  3. corn kebab – crispy and tasty sweet corn kabab.
  4. hara bhara kebab – made with fresh spinach leaves, green peas and potatoes.
  5. veg shammi kebab – a vegetarian version of shammi kabab made with black chana (kala chana).

preparation for rajma kababs takes time as we need to cook the rajma beans. you can even make the kebab mixture a day before and refrigerate. then next day prepare the kebabs.

rajma kebabs can be served with mint yogurt chutney or mint raita. also goes well with red chili garlic chutney, coriander chutney or tamarind chutney.

rajma kebab recipe

4.5 from 2 votes
Author:Dassana Amit
Prep Time:30 mins
Cook Time:15 mins
Total Time:45 mins
Course:snacks
Cuisine:north indian
Servings (change the number to scale):2 to 3
rajma kebab recipe
rajma kabab are tasty and flavorful kebabs made from kidney beans.

INGREDIENTS FOR rajma kebab recipe

(1 CUP = 250 ML)
  • ½ cup rajma (kidney beans) pressure cooked in 2 cups water
  • 1 medium to large potato pressure cooked in ¾ to 1 cup water
  • 2 to 3 teaspoons oil for sauteing onions
  • 43 grams onion or ⅓ cup chopped onion
  • ½ teaspoon ginger garlic paste or 2 to 3 garlic cloves + ½ inch ginger crushed to paste
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chilli powder (lal mirch powder)
  • ½ teaspoon garam masala
  • 2 tablespoon besan (gram flour)
  • ½ teaspoon lemon juice or ½ teaspoon amchur powder (dry mango powder) - add as per taste
  • 1 to 2 tablespoons oil for pan frying
  • salt as required

HOW TO MAKE rajma kebab recipe

soaking and cooking rajma

  • soak 1/2 cup rajma beans in enough water overnight or for 8 hours.
  • next day drain all the water. rinse the rajma beans very well in running water.
  • then place the rajma beans in a pressure cooker. add 1/4 teaspoon salt.
  • pour 2 cups water. pressure cook the rajma beans till they have softened really well. 
  • the time taken for them to cook depends on the age of the rajma beans. if they are fresh or new, they will take less time to cook. i pressure cooked rajma for 18 minutes on a medium flame. this takes about 20 to 22 whistles on a medium flame.
  • when the pressure settles down on its own in the cooker, open the cooker. mash a few rajma beans and check if they have softened. if not, then pressure cook for some more time.
  • drain the rajma beans well and keep aside.

cooking potatoes

  • in another cooker or a pot or pan or steamer, boil 1 medium or large potato. if pressure cooking, then cook the potato in 3/4 to 1 cup water for 2 to 3 whistles.

making rajma kebab mixture

  • when the potato becomes warm, peel and begin to mash it with a fork or masher.
  • now add the rajma.
  • with a masher mash the rajma beans. keep aside.
  • in a small pan, heat 2 to 3 teaspoons oil. add 1/4 cup finely chopped onions.
  • saute the onions till translucent or a light brown.
  • now add 1/2 teaspoon ginger-garlic paste or 1/2 teaspoon crushed ginger-garlic.
  • saute till the raw aroma of both ginger-garlic goes away.
  • add 2 tablespoons besan or gram flour.
  • saute for 2 to 3 minutes.
  • then add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder and 1/2 teaspoon garam masala powder.
  • mix very well. switch off the flame.
  • now add this sauteed onion + spices mixture to the mashed rajma + potato mixture.
  • add 1/2 teaspoon lemon juice or 1/2 teaspoon amchur powder or 1/2 teaspoon dry pomegranate powder. you can add less or more as required.
  • season with salt.
  • mix very well. check the taste and add more salt, spices or lemon juice/amchur powder if required.
  • then shape into small or medium sized balls first and then flatten them.

pan frying the rajma kebab

  • heat 1 or 2 tablespoons oil in a pan. place the kebabs.
  • on a low to medium flame, pan fry the rajma kebabs. when the base becomes golden, flip and fry the second side.
  • fry the rajma kebabs till they are evenly cooked, golden and crisp.
  • remove the rajma kebab in a plate or tray.
  • serve rajma kebabs hot or warm with any chutney or dip.
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how to make rajma kebab recipe

cooking rajma

1. soak ½ cup rajma beans in enough water overnight or for 8 hours.

making rajma kebab recipe

2. next day drain all the water. rinse the rajma beans very well in running water.

making rajma kebab recipe

3. then place the rajma beans in a pressure cooker. add ¼ teaspoon salt.

making rajma kebab recipe

4. pour 2 cups water. pressure cook the rajma beans till they have softened really well. the time taken for them to cook depends on the age of the beans. if they are fresh or new, they will take less time to cook. i pressure cooked rajma for 18 minutes on a medium flame. this takes about pressure cooking for 20 to 22 whistles on a medium flame.

making rajma kebab recipe

5. when the pressure settles down on its own in the cooker, open the cooker. mash a few rajma beans and check if they have softened. if not, then pressure cook for some more time.

making rajma kebab recipe

6. drain them well and keep aside.

making rajma kebab recipe

making rajma kebab mixture

7. in another cooker or a pot or pan or steamer, boil 1 medium to large potato. if pressure cooking, then cook the potato in ¾ to 1 cup water for 2 to 3 whistles.

making rajma kebab recipe

8. when the potato becomes warm, peel and begin to mash it with a fork or masher.

making rajma kebab recipe

9. now add the rajma.

making rajma kebab recipe

10. with a masher mash the rajma beans. yes you need to give some pressure while mashing the rajma beans. keep aside. you don’t need to make a fine paste.

making rajma kebab recipe

11. in a small pan, heat 2 to 3 teaspoons oil. add ¼ cup finely chopped onions.

making rajma kebab recipe

12. saute the onions till translucent or a light brown.

making rajma kebab recipe

13. now add ½ teaspoon ginger-garlic paste or ½ teaspoon crushed ginger-garlic (about 2 to 3 garlic cloves + ½ inch ginger crushed to paste). saute till the raw aroma of both ginger & garlic goes away.

making rajma kebab recipe

14. add 2 tablespoons besan or gram flour.

making rajma kebab recipe

15. saute for 2 to 3 minutes on a low flame.

making rajma kebab recipe

16. then add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon garam masala powder.

making rajma kebab recipe

17. mix very well. switch off the flame.

making rajma kebab recipe

18. now add this sauteed onion + spices mixture to the mashed rajma + potato mixture.

making rajma kebab recipe

19. add ½ teaspoon lemon juice or ½ teaspoon amchur powder or ½ teaspoon dry pomegranate powder. you can add less or more as required.

making rajma kebab recipe

20. season with salt.

making rajma kebab recipe

21. mix very well. check the taste and add more salt, spices or lemon juice/amchur powder if required.

making rajma kebab recipe

making rajma kebab

22. then shape into small or medium sized balls first and then flatten them.

making rajma kebab recipe

23. heat 1 or 2 tablespoons oil in a pan. place the rajma kababs. on a low to medium flame, pan fry the rajma kebabs.

making rajma kebab recipe

24. when the base becomes golden, flip and fry the other side.

making rajma kebab recipe

25. fry the rajma kababs till they are evenly cooked, golden and crisp.

making rajma kebab recipe

25. remove in a plate or tray.

making rajma kebab recipe

26. serve rajma kebabs hot or warm with any chutney like saunth chutney or mint coriander chutney or pudina chutney or any dip of your choice.

rajma kabab

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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14 comments/reviews

  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 !!!!

    • 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.

    • 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