Rajma Kebab (Vegan Kidney Bean Patties)
Rajma ke kebab are a protein rich indian vegetarian kebab made with rajma and spices. These flavorful, meatless red kidney bean kebab are vegan and gluten-free. These kebabs are absolutely delicious with parathas and green chutney for a meal or can be packed in tiffins or served as starters. You can make sandwiches or burgers with them too.
Ingredients
- 1.5 cup red kidney beans cooked or canned (see the blogspot on how to scratch cook beans)
- 1 large potato boiled & peeled
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- ½ cup onions finely diced
- 4 garlic finely diced
- ½ inch fresh ginger finely diced
- 3 green chillies I use thai bird eye chillies, please adjust to tolerance
- 1 tablespoon fresh mint chopped
- ¼ cup cilantro chopped
- ½ teaspoon roasted cumin powder (plian cumin powder is fine too)
- ½ teaspoon kashmiri chili powder or paprika
- 1 teaspoon chaat masala or use fresh lemon juice
- ¾ teaspoon salt adjust to taste
- ¼ to ⅓ cup oil (for pan frying 10 kebabs)
Instructions
- In a large bowl, mash the cold rajma nicely with hands, fork or vegetable masher. It will take a few minutes but avoid using a food processor or blender (it makes the beans sticky). Try to mash them as fine as possible. Little bits of skins here and there is okay. Separately mash the boiled potato as well. Don't grate the potato.
- On medium heat, heat up oil in a pan (preferably non stick). Crackle the cumin seeds and immediately add ⅓ cup chopped onion, garlic and ginger all together to the pan. Saute for just 30 seconds and add the mashed beans and potato to the pan. Cook this mixture continuously stirring for 2-3 minutes, you can mash lightly as you go. It will start to clump up into a ball. But will be soft. Dont cook for long else kebabs will be dry.
- Take off the stove and transfer to a bowl. Sprinkle all the powdered spices along with salt and rest of the onions, green chillies, cilantro and mint(if using).
- Combine well gently mixing with spatula or your hand if needed. Knead for a few minutes. Taste and adjust the salt at this stage. Let the mixture sit for 10 minutes.
- Oil your palms, divide into equal portions and make small patties with your hands. Smooth all around using your palms and fingers. You should get around 8 or 10. Make all the patties and place them on a plate before frying.
- Brush 1 tablespoon oil on a cast iron skillet or a non stick pan. Once the skillet is hot (not super hot), place the kebabs on the skillet and let them fry for 3-5 minutes on a low to medium heat until the bottoms are darkish and crispy. You can add 1 teaspoon oil at intervals but don't add lot of oil all at once.
- Carefully, using a wide spatula, flip and cook on the other side. These will be soft so be gentle. Cook till browned on other side. Switch off the stove and let the kababs rest on the skillet for 3-4 minutes. This sets them, if you pick up too soon, they will break.
Notes
- Make sure to drain the beans well. We don't want a wet mix - kebabs will be soggy and fall apart. We dont want to cook the beans and potato mix for long either, it will lead to dry kebabs.
- Dont chop the vegetables and herbs large, it will be difficult to shape these patties.
- I would not recommend food processor to mash the beans, the texture becomes sticky.
- While handling the kebab mix, oil your hands as needed.
- Depending on how large or small you shape the patties, adjust the cooking time while pan frying them.
- Dont skimp on oil while panfrying the kebabs, they will be dry.
Nutrition
Calories: 99kcalCarbohydrates: 15gProtein: 3gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 225mgPotassium: 293mgFiber: 4gSugar: 1gVitamin A: 83IUVitamin C: 10mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!