One of those days, we found with an excess of Rajma on hand and wanted different options to serve this and we hit upon Kababs. We do make Rajma Kababs and Rajma Corn Kabab, which are quite a hit. Today's recipe is more based on Rajma Sweet Corn Kabab and we noticed it was even tastier.
Rajma - 1/2 cup
Potato - 1 medium
Onions - 1 medium
Arabic Spice Mix - 1/2 tsp
Green chili paste - 3/4 tsp
Ginger Garlic paste - 1/4 tsp
Salt to taste
Corn flour - 3 - 4 tsp
Bread Crumbs - 2 -3 tsp
Oil for shallow frying
Then wash and slash on the potatoes, microwave for 5 -6 mins, soak in water and peel the outer skin. Mash well once it's cooled.
In a wide bowl, take the cooked rajma, mashed potatoes, minced onions, ginger, garlic, green chilies along with Arabic spice mix. Mix well and make either discs or oblong-shaped kababs.
In a bowl, mix the cornflour with little water to make a paste. Then have the breadcrumbs in another bowl.
Once ready to fry, dip the kababs in cornflour mix first and then in the breadcrumbs.
You can either deep fry, shallow fry, or pan fry as per your wish.
Once done drain to a kitchen towel.
Serve with Harissa, the Tunisian Chili Sauce
Usha says
I love sundal or gudaalu as we call them. I make those very often. However rajma is a rarity in house. Kebabs look very nice.
Pavani N says
I love sundals, so hearty and easy to make. Rajma kebabs sound amazing and that Arabic spice mix must have added so much flavor.
Suja Ilangovan says
Wow! Delicious looking kababs are great for the cold weather too, Valli 🙂