Boil the soaked rajma with enough water for 10 minutes on a medium flame after the first whistle. Grind along with the fried onions and cashews into a smooth paste.
Add rest of the ingredients (except oil) to the ground rajma and mix well to form a dough. Place a small live charcoal in a steel container and pour a tsp. of oil / ghee in it.
Cover for 5 minutes so that the smokey flavour gets infused in it. Form small flat round shape patties by wetting your hands.
Shallow fry on both sides by adding a tbsp. of oil. Carefully flip them as they are very delicate. Enjoy with green chutney or any dip.
