Rajma Kebab

I bookmarked these Rajma kebabs from Srivalli’s blog last month. I tried them today, yeah just this morning and I am posting it hot off the stove. They’re that good and I am that late for my blogging marathon post (theme – “Bookmarked recipes”) and my office. First of all, these kebabs tasted awesome - crispy, soft and beautifully flavoured. I found these kebabs very interesting the way they’re made and they’re also a wonderful new way to present these lentils. My family I told you is not too much of a dal-roti type, they’re more of a rice-Meen Kuzhambu type, so dals aren’t very popular at home. So any recipe that spins lentils in a different way is always welcome. The Rajma is pressure-cooked and ground to a coarse paste, then again cooked with onion, tomato, yogurt and ginger-garlic paste and seasoned with red chilli flakes and garam masala. Once cooked through and nearly dry, the Rajma mixture is shaped into kebabs, dipped in a maida-cornflour batter and dredged in breadcrumbs and then deep fried to crispy golden perfection.

Thanks Valli for a great recipe! Srivalli’s blog is like an encyclopaedia of recipes and all with easy to follow step-by-step pictures. I really like it that she mentions little mistakes and screw-ups also as part of the posts (like in this recipe, where I remembered to drain the water and then grind the Rajma) which I think are hugely useful to readers. I also enjoy the way she narrates everyday happenings in her posts.

There was a time when I hated Rajma. Those were my MBA days in a college hostel in Bangalore where Rajma was the mess owner’s personal favourite. He made it a point to serve Rajma twice a week at the minimum along with jeera rice. Everytime it was Rajma, I’d head out for a bun and jam at our little potti kadai. But I don’t feel that way about Rajma now. Strange! Not long after my MBA, when they served Rajma and steamed rice on a jet airways flight I ardently ate it up while the rest of my family fiddled with their spoons. They didn’t like Rajma. Maybe it’s starting trouble with Rajma. This Rajma Kebab should definitely help get you revved up on your Rajma journey.

Prep time: 15 mins

Cooking time: 40 mins

Serves: 4-5

Ingredients

Rajma – 2 cups soaked overnight and pressure cooked till soft

Onion – 1 large chopped fine

Green chillies – 1-2 chopped fine

Ginger-Garlic paste – 2 tsp

Tomato puree – 1 cup or 2 large tomatoes

Whole dry red chilli – 2 dry roasted and powdered or 1 tsp red chilli flakes

Chopped coriander leaves – 3-4 stems

Yogurt – 2 tbsp

Garam Masala – 1 tsp

Salt to taste

Ghee – 2 tbsp

Oil as require for deep frying

Ingredients for the outer layer

All purpose flour/Maida – 2 tbsp

Cornflour – ½ cup

Water as necessary

Breadcrumbs – 1 cup

Method

1.      Rinse rajma well in 2-3 changes of water and soak overnight in water. Pressure cook till soft. Drain the rajma and puree to a coarse paste. Set aside.

2.      Heat a pan, add ghee and when hot, add the chopped onions and green chillies. Stir around till the onions turn translucent. Then add the ginger garlic paste and fry for 1-2 minutes. Add the tomato puree, red chilli flakes/powdered red chillies, garam masala and salt and mix well. Cook till the masala is cooked through and the oil separates. Then add the ground rajma paste and yogurt and mix well. Cook till the mixture is dry. Switch off and let cool.

3.      When cool enough to handle, shape the rajma mixture into oval kebabs. Set aside.

4.      In a bowl, mix cornflour, maida and enough water to make a thin batter. In a plate have the breadcrumbs ready for rolling.

5.      Dip the kebabs one at a time in the batter and roll in the breadcrumbs. Repeat to finish all kebabs. Refrigerate the kebabs for half an hour or more so that they stiffen and are easier to deep fry.

6.      Heat oil in a kadai for deep frying. When hot, slide in the kebabs without crowding the kadai. Deep fry till golden brown. Remove onto absorbent paper. Serve hot.

Notes:

1.      Make sure to drain the rajma before grinding to a coarse paste.

2.      Refrigerate the kebabs for half an hour or more so that the kebabs are nice and firm and they don’t break during frying. Freeze if you are in a hurry.

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