Rajma Ke Kebab

Von Your Food Lab · 45 Min.

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Zubereitung

1. Wash and soak the rajma overnight. Drain the soaking water, then put the rajma in a pressure cooker with the halved potatoes, salt and enough water. Pressure cook for 3 whistles over medium heat.
2. Let the pressure release, then check that the rajma is completely soft and mashable.
3. Strain through a sieve and keep the stock for the soup.
4. While still warm, mash the rajma and potatoes together until smooth.
5. Once the mixture has cooled slightly, shape a small portion into a round and flatten it gently into a tikki. If it feels sticky or loose, grind some dry poha and add it gradually to help it bind.
6. Add the ginger, green chilli, mint, coriander, all the powdered spices, black salt and salt. Mix thoroughly until well combined and the mixture holds its shape.
7. Divide into equal portions of about 50 grams each (around 15 kebabs), roll into rounds and flatten slightly into tikkis.
8. Heat a pan or tawa and lightly brush it with 1/2 teaspoon ghee. Cook the kebabs over medium-low heat until golden brown and crisp on both sides. Use only a little ghee, as too much can make the kebabs break apart.
9. Serve hot with the green chutney and the rajma soup made from the reserved stock.

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