Rajma Kebabs are a flavourful vegetarian snack made using boiled kidney beans, spices, herbs, and flours. Shallow-fried until golden and crisp, these kebabs are soft inside, hearty, and perfect to serve with roti or as a party starter.

What are Rajma Kebabs?

Rajma Kebabs are pan-fried patties prepared by mashing cooked kidney beans and combining them with aromatics, spices, and binding agents like besan and rice flour to achieve a crisp yet tender texture.

Main Ingredient of Rajma Kebabs:

Boiled rajma – 2 cups
Onion – ½ cup (finely chopped)
Green chilli – 1 tsp (chopped)
Ginger – 1 tsp (grated)
Coriander leaves – 2 tbsp (chopped)
Red chilli powder – ½ tsp
Black pepper – ¼ tsp
Tandoori masala – 1 tsp
Salt – to taste
Besan – 2 tbsp
Rice flour – 2 tbsp
Oil – for shallow frying

Meyer Midnight hard anodised nonstick Frypan, 26 cm

What Is So Special About Rajma Kebabs?

They are naturally high in protein, easy to make, and do not require deep frying. Besan adds flavour while rice flour gives the kebabs a light crunch.

Quick and Easy Rajma Kebabs:

This recipe uses simple pantry ingredients and comes together quickly with minimal preparation.

How to make Rajma Kebabs

• Add boiled rajma to a large mixing bowl. Using a fork, mash them gently until most beans are broken down but the mixture still has some texture. Do not make it completely smooth.
  

• Add finely chopped onion, chopped green chilli, grated ginger, and chopped fresh coriander. Mix well so the aromatics are evenly distributed.
  

• Add salt, red chilli powder, black pepper, and tandoori masala. Mix thoroughly to ensure the spices coat the rajma evenly.
  

• Add besan and rice flour. Mix again until the mixture comes together into a firm, non-sticky dough that holds its shape.
  

• Divide the mixture into equal portions and shape into kebabs or patties of your desired size. Press lightly so they are compact.
  

• Heat oil in a shallow pan on medium flame. Once hot, place the kebabs gently into the pan.
  

• Shallow fry, turning carefully, until golden brown and crisp on both sides. Cook slowly to ensure they heat through evenly.
  

• Remove the kebabs and place them on absorbent paper to remove excess oil.
  
  

Expert Tips

1. If the mixture feels too soft, add a little more besan or rice flour.
   

2. Fry on medium heat to avoid browning too quickly.
   
   

Recipe Card

Rajma Kebabs

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Category

Snack / Starter

Servings

10

Prep Time

15 minutes

Cook Time

15 minutes

Calories

200

Crispy Rajma Kebabs made with boiled kidney beans, spices, besan, and rice flour—an easy, protein-rich vegetarian snack.

Author:

Samridh

Ingredients

• ● Boiled rajma – 2 cups

• ● Onion – ½ cup (finely chopped)
• ● Green chilli – 1 tsp (chopped)
• ● Ginger – 1 tsp (grated)
• ● Coriander leaves – 2 tbsp (chopped)
• ● Red chilli powder – ½ tsp
• ● Black pepper – ¼ tsp
• ● Tandoori masala – 1 tsp
• ● Salt – to taste
• ● Besan – 2 tbsp
• ● Rice flour – 2 tbsp
• ● Oil – for shallow frying

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Directions

1. Add boiled rajma to a large bowl and mash using a fork until most beans are broken but the mixture still has some texture. Do not make it completely smooth.

2. Add chopped onion, green chilli, grated ginger, and fresh coriander. Mix well to evenly distribute the aromatics.
3. Add salt, red chilli powder, black pepper, and tandoori masala. Mix thoroughly so the spices are well incorporated.
4. Add besan and rice flour and mix until the mixture binds together and holds shape when pressed. The mixture should be firm but not dry.
5. Divide the mixture into equal portions and shape into kebabs or patties of desired size, pressing lightly to compact them.
6. Heat oil in a shallow pan on medium flame. Once hot, gently place the kebabs in the pan, leaving some space between them.
7. Shallow fry the kebabs, turning carefully, until golden brown and crisp on both sides. Cook on medium heat to ensure even cooking.
8. Remove from the pan.