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Preparation Time : 20
Cook Time : 15
Total Time : 35
1 cup rajma (Kidney beans), soaked overnight
2 tbsp. fried onion
1 onion, chopped
2 fresh red chilies, chopped
1/2 cup coriander leaves, chopped
1 tsp. ghee
1/2 tsp. salt or to taste
1 tsp. garam masala powder
2-3 tbsp. roasted gram flour
2-3 tbsp oil to shallow fry
1 small live charcoal
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.
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