In a non stick pan add 1 teaspoon oil and 1 pinch of heeng, add jeera and elaichi dana.
When they splutter add garlic and ginger paste.
Once it browns a little, add onions and sauté till golden brown.
Add the tomato puree, ketchup, rajma masala, chilli powder, garam masala, green chillies and salt.
Once the masala starts to leave sides add whipped yogurt, coriander, boiled potato and mashed rajma.
Cook for 5 minutes, stir continuously till the masala leaves the pan from all sides. Let it cool down to room temperature
Once cooled, add 2 tablespoons of breadcrumbs to it.
Next make kebabs from the mixture and roll the kebabs in the remaining breadcrumbs.
Keep them in the freezer for 10 minutes.
On a non stick pan add olive oil and place the kebabs.
Pan fry them from all sides till the breadcrumbs obtain a brown colour and they become crisp.
Serve hot with green chutney or hot and sweet tomato sauce or any dip of your choice.
Enjoy endlessly.
