Rajma Kebab Recipe – Potato & Kidney Bean Cutlets

Last Updated on 2 months by Neha Deshmukh

Rajma Kebab Recipe – Potato & Kidney Bean Cutlets

Introduction

Oh, Rajma Kebabs! These little patties are a total comfort food for me. I first stumbled upon this recipe while trying to use up leftover rajma, and honestly, it was a happy accident. They’re crispy on the outside, soft and flavorful on the inside, and just… satisfying. If you’re looking for a delicious vegetarian snack or starter, you absolutely have to try these. They’re surprisingly easy to make, and I promise, they’ll disappear fast!

Why You’ll Love This Recipe

These Rajma Kebabs are more than just tasty; they’re a fantastic way to enjoy the goodness of kidney beans and potatoes in a whole new way. They’re packed with protein, fiber, and flavor, making them a healthy and delicious option for any time of day. Plus, they’re incredibly versatile – perfect as a snack, appetizer, or even a light meal.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful kebabs:

• 1 cup kidney beans (rajma)
• 1 medium to large potato
• 2-3 teaspoons oil (for sautéing)
• ½ – ¾ cup chopped onions
• 1 teaspoon Ginger Garlic Paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon Garam Masala
• 2 tablespoons gram flour (besan)
• 1 teaspoon lemon juice
• 1-2 tablespoons oil (for frying)
• Salt as required

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Rajma (Kidney Beans): Regional Variations & Health Benefits

Rajma is a staple in North Indian cuisine, especially in Himachal Pradesh and Punjab. It’s incredibly nutritious, boasting a high protein and fiber content. For this recipe, we’re using boiled rajma, which gives the kebabs a lovely texture.

Potato: Choosing the Right Variety

I prefer using a starchy potato like Russet or Yukon Gold. They mash beautifully and help bind the kebabs together. Avoid waxy potatoes, as they won’t mash as well.

Gram Flour (Besan): A Gluten-Free Binding Agent

Gram flour, or besan, is made from ground chickpeas. It’s a fantastic gluten-free option that adds a lovely nutty flavor and helps hold the kebabs together. You can find it in most Indian grocery stores.

Garam Masala: The Heart of Indian Flavor

Garam masala is a blend of warming spices that adds depth and complexity to Indian dishes. Every family has their own blend, so feel free to use your favorite!

Oil: Selecting the Best Oil for Frying

I usually use vegetable oil or canola oil for frying. They have a neutral flavor and a high smoke point. You could also use peanut oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak your rajma beans overnight. This helps them cook faster and become nice and tender. Drain and rinse them well. Then, pressure cook them with a pinch of salt and enough water to cover (about 3-4 cups) for approximately 18 minutes, or until they’re soft. Once cooked, drain and set aside.
2. While the rajma is cooking, boil your potato until it’s tender. Peel it and mash it with a fork – don’t worry about getting it perfectly smooth, a little texture is nice!
3. Now, in a bowl, mash the cooked rajma beans. Combine it with the mashed potato.
4. Heat 2-3 teaspoons of oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown. Then, add the ginger-garlic paste and cook for another minute until fragrant.
5. Add the gram flour (besan) to the pan and sauté for 2-3 minutes. This helps to cook out the raw flour taste. Next, sprinkle in the turmeric powder, red chili powder, and garam masala. Mix well and cook for another minute.
6. Pour this flavorful sautéed mixture into the bowl with the rajma-potato blend. Add the lemon juice and salt. Mix everything together really well – get in there with your hands if you need to!
7. Now for the fun part: shaping the kebabs! Take a portion of the mixture and form it into a flat, round kebab. Repeat until all the mixture is used.
8. Heat 1-2 tablespoons of oil in a pan over medium heat. Carefully place the kebabs in the pan and fry them until they’re golden brown and crisp on both sides.

Expert Tips

• Don’t overcrowd the pan when frying the kebabs. Fry them in batches to ensure they get crispy.
• If the mixture is too wet, add a little more gram flour. If it’s too dry, add a teaspoon of water.
• For extra flavor, you can add a pinch of amchur (dry mango powder) to the mixture.

Variations

• Vegan Rajma Kebab Adaptation: This recipe is already naturally vegetarian! To make it vegan, just ensure your garam masala doesn’t contain any animal-derived ingredients (some blends do).
• Gluten-Free Considerations: This recipe is already gluten-free thanks to the use of gram flour.
• Spice Level Adjustment (Mild to Spicy): Adjust the amount of red chili powder to your liking. Start with ½ teaspoon for a mild flavor and add more if you prefer it spicier.
• Festival Adaptations (Navratri/Fasting Options): During Navratri, you can skip the onion and garlic for a fasting-friendly version.

Serving Suggestions

Serve these Rajma Kebabs hot with a side of refreshing mint chutney or a cooling yogurt dip. They also pair beautifully with a simple salad or some warm naan bread. My family loves them with a squeeze of lemon juice right before eating!

Storage Instructions

Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or oven until warmed through and crispy. You can also freeze them for longer storage – just wrap them individually in plastic wrap before placing them in a freezer bag.

FAQs

How long can I soak the rajma beans?

You can soak the rajma beans for up to 8 hours, or even overnight. The longer they soak, the faster they’ll cook.

Can I bake these kebabs instead of frying them?

Yes, you can! Preheat your oven to 200°C (400°F). Place the kebabs on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through. They won’t be as crispy as fried kebabs, but they’ll still be delicious.

What is a good substitute for gram flour (besan)?

If you don’t have gram flour, you can use rice flour or cornstarch as a substitute. However, the texture might be slightly different.

Can I make the kebab mixture ahead of time?

Absolutely! You can prepare the mixture up to a day in advance and store it in the refrigerator. Just shape and fry the kebabs when you’re ready to serve.

What is the best chutney to serve with Rajma Kebabs?

Mint chutney is a classic pairing, but you can also try coriander chutney, tamarind chutney, or even a simple yogurt dip with a sprinkle of cumin powder.