rajma sandwich recipe with step by step photos – tasty grilled sandwiches made with a spiced rajma stuffing. rajma beans are kidney beans.

sharing a simple and tasty rajma sandwich that is liked by everyone. usually when i cook rajma or chana, i cook some extra, so that i can make sandwiches from them. for this recipe, i have shown the complete method of soaking and cooking rajma. if you have leftover rajma masala or chana masala, then you can even make sandwiches with them. the consistency of the rajma masala or chana masala has to be dry or semi dry to make sandwiches.

both rajma sandwiches and chana sandwiches are heavy and filling. they keep you full for some time.

for some crunch in the sandwiches, i have added capsicum (bell pepper). you can even add grated carrots or beetroots. even a mix of some onions, tomatoes and capsicum can be added. veggies can be skipped too. i have also added grated cheese, which can be given a skip.

the rajma sandwiches can be toasted too. you can toast the sandwiches in a sandwich maker, oven or a tawa (pan). if using tawa, you can check this recipe on preparing grilled sandwich on tawa – how to make grilled sandwich on tawa.

serve grilled rajma sandwiches with tomato ketchup or chilli sauce.

if you are looking for more sandwich recipes then do check club sandwich, mushroom sandwich, veg grilled sandwich, paneer sandwich, curd sandwich and veg sandwich recipe.

grilled rajma sandwich recipe card below:

5 from 2 votes

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rajma sandwich recipe

rajma sandwich recipe with step by step photos - yum grilled sandwiches made with a spiced rajma stuffing.

course breakfasts, snacks

cuisine indian

prep time 8 hours

cook time 45 minutes

total time 8 hours 45 minutes

servings 4

author dassana amit

ingredients (1 cup = 250 ml)

for pressure cooking rajma:

• ½ cup rajma or red kidney beans OR 125 grams rajma, soaked overnight
• 1.5 cups water, for pressure cooking

for sautéing:

• 1 tablespoon butter or oil
• ½ teaspoon cumin seeds (jeera)
• ⅓ cup chopped onions OR 1 medium sized onion, chopped
• 1 teaspoon ginger-garlic paste
• ¼ teaspoon turmeric powder (haldi)
• ½ teaspoon kashmiri red chili powder or add as required
• ½ teaspoon coriander powder (dhania powder)
• 1 teaspoon pav bhaji masala (add ½ teaspoon garam masala + 1/4 teaspoon amchur powder if you do not have pav bhaji masala)
• salt as required
• 1 tablespoon chopped coriander leaves

other ingredients for rajma sandwich:

• 1 small to medium capsicum - chopped, OPTIONAL
• grated cheddar cheese as required - OPTIONAL
• chaat masala as required
• 14 to 18 small to medium bread slices - whole wheat, brown, multi grain or white bread

how to make rajma sandwich recipe

pressure cooking rajma:

1. rinse ½ cup rajma or red kidney beans (125 grams) a couple of times and then soak in enough water for 7 to 8 hours or overnight. 

2. next day drain all the soaked water and rinse the rajma beans very well in fresh water.

3. add them in a pressure cooker along with 1.5 cups water.

4. pressure cook on a medium flame for 12 to 13 minutes or till the rajma beans are cooked well.

5. there should not be any bite in the beans. depending on the quality of beans, they may take less or more time to cook. drain the water and keep aside.

preparing rajma masala stuffing:

1. heat 1 tablespoon butter or oil in a pan or kadai.

2. add ½ teaspoon cumin seeds and saute till the cumin seeds splutter.

3. then add ⅓ cup chopped onions and saute till the onions turn light brown.

4. then add 1 teaspoon ginger-garlic paste and saute till the raw aroma of both ginger and garlic goes away.

5. lower the flame and then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chili powder, ½ teaspoon coriander powder and 1 teaspoon pav bhaji masala (add ½ teaspoon garam masala + ¼ teaspoon amchur powder if you do not have pav bhaji masala).

6. mix the spice powders very well. add the spice powders on a low flame so that they do not get burnt.

7. add the cooked rajma.

8. season with salt as required. mix very well.

9. saute for 3 to 4 minutes stirring often on a low flame.

10. switch off the flame and add 1 tablespoon chopped coriander leaves. mix well and keep aside.

making rajma sandwiches:

1. spread butter on bread slices. you can skip butter if you want.

2. now add the rajma masala stuffing on the bread slices.

3. top up with some chopped capsicum. you can also add onion slices, tomato slices, grated carrots or beetroot.

4. add some grated cheddar cheese. you can also add grated paneer instead of cheese.

5. sprinkle some chaat masala on top.

6. cover with another bread slice and place the rajma sandwiches in a preheated sandwich maker.

7. grill till golden and crisp. grill all rajma sandwiches this way.

8. remove and slice the sandwiches. then serve rajma sandwiches hot or warm with tomato ketchup or chilli sauce.

recipe notes

tips for making rajma sandwich recipe:

• one chopped tomato can be added in the masala. add chopped tomatoes after onions are sautéed till light golden. 
• grated paneer can be used instead of cheddar cheese
• mint chutney or coriander chutney can also be spread on the sandwiches along with butter. 

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how to make rajma sandwich recipe:

pressure cooking rajma:

1. rinse ½ cup rajma or red kidney beans (125 grams) first a couple of times. then soak in enough water for 7 to 8 hours or overnight. next day drain all the soaked water and rinse the rajma beans very well in fresh water.

2.add them in a pressure cooker along with 1.5 cups water.

3. pressure cook rajma on a medium flame for 12 to 13 minutes or till the rajma beans are cooked well.

4. there should not be any bite in the beans. depending on the quality of beans, they may take less or more time to cook. drain the water and keep aside.

preparing rajma masala stuffing:

5. heat 1 tablespoon butter or oil in a pan or kadai.

6. add ½ teaspoon cumin seeds and saute till the cumin seeds splutter.

7. then add ⅓ cup chopped onions.

8. saute till the onions turn light brown.

9. then add 1 teaspoon ginger-garlic paste.

10. saute till the raw aroma of both ginger and garlic goes away.

11. keep the flame to a low and then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chili powder, ½ teaspoon coriander powder and 1 teaspoon pav bhaji masala [add ½ teaspoon garam masala + ¼ teaspoon amchur powder (dry mango powder) if you do not have pav bhaji masala].

12. mix the spice powders very well. add the spice powders on a low flame so that they do not get burnt.

13. add the cooked rajma.

14. season with salt as required.

15. mix very well.

16. saute for 3 to 4 minutes stirring often on a low flame.

17. switch off the flame and add 1 tablespoon chopped coriander leaves. mix well and keep aside. check the taste and add more of the spice powders or salt if required. i have not added amchur powder, as pav bhaji masala already has amchur powder. if you want you can add some more amchur powder.

assembling and grilling rajma sandwiches:

18. spread butter on bread slices. i have used whole wheat bread as a healthier alternative. you can also use brown, multi grain or white bread. you can skip spreading butter if you want. add the rajma masala stuffing on the bread slices.

19. top up with some chopped capsicum. you can also add onion slices, tomato slices, grated carrots or beetroot.

20. add some grated cheddar cheese. you can also add grated paneer instead of cheese.

21. sprinkle some chaat masala on top.

22. cover with another bread slice.

23. place the rajma sandwiches in a preheated sandwich maker

24. grill till golden and crisp. grill all rajma sandwiches this way.

26. remove and slice the sandwiches. then serve rajma sandwiches hot or warm with tomato ketchup or chilli sauce.

dassana amit

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.