Rajma galouti kebab recipe is a perfect party starter. Also, we can make this for kid’s snacks as well. Rajma kebab can be served with green chutney or can be served as a burger patty or stuffed inside wrap too. Rajma kebab is a protein-rich, gluten-free recipe and I can say it is a guilt-free snack. Yes, it is a non-deep fried snack. You can make this ahead and keep it inside the refrigerator. I added Ragi flour to these Rajma Galouti kebab recipe but you can add gram flour| Besan or Sathu maavu podi or plain flour. Check out my other Kebab | cutlet recipes
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Rajma Galouti Kebab recipe
Wash and soak the rajma for 12 hours and pressure cook it for 4-5 whistles.Drain the water completely. Let this cool.Add the cooked rajma to the mixie and add few mint leaves, few coriander leaves, 5-6 garlic cloves, and a small piece of ginger.Grind this into a paste. If it is too thick, you can add a few tbsp of water.
Transfer this to a vessel.Now add ¼ cup of Ragi flour. You can add gram flour | besan flour. If you want to make it non-gluten free, feel free to use Plain flour| Maida too.Add 1 tsp red chili powder, salt, and 1 tsp garam masalaMix well into a thick dough.
Grease hands with oil.Take a big lemon sized portion of the dough and make a ball and flatten it.Repeat this for the rest of the dough.Patties are ready. You can refrigerate this cook it later too.
In a pan add 2-3 tbsp oil for shallow frying.Place kebabs in batches.Cover and cook for 5-7 mins in medium flame.Flip and cook for 5 mins.
Take out from the pan and sprinkle little chaat masala.Rajma Galouti Kebab is ready.
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