Rajma Kebabs recipe - How to make Rajma Kebabs
Method of preparation- Wash and soak rajma in five cups of water overnight.
- Drain add four cups of water and cook rajma in a pressure cooker till soft. drain excess water and keep aside.
- Remove stems, wash and roughly chop green chillies. peel, wash and roughly chop ginger.
- Clean and wash mint leaves. peel, wash and cut onion into thin rings for garnish.
- Keep them in cold water. grate khoya. halve lemon and remove juice.
- Dry roast caraway seeds, green cardamoms, black cardamoms, cloves, cinnamon and saffron.
- Separately dry roast and grind cashewnuts, sunflower seeds and poppy seeds.
- Blend cooked rajma in a blender.
- Add green chillies, roasted spice powder, salt, ginger and blend again.
- Add cashewnut-sunflower seeds-poppy seeds powder and continue to blend. add lemon juice, khoya and blend.
- Transfer the mixture into a bowl, add a little kewra water and mix.
- Divide the mixture into sixteen equal portions. roll each portion into a ball and press a little.
- Roll the edges against a flat surface to even the edges.
- Heat ghee on a tawa and place the kababs on it.
- Fry on medium heat till well browned. turn gently and fry on the other side till well browned.
- Drain and serve hot garnished with onion rings and fresh mint leaves.