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Enjoy the melt in mouth Rajma Kebab as starter or cocktail snacks with mint chutney. The kababs are made from boiled and mashed beans or rajmah and a selection of herbs and seasonings.
- Wash and soak rajma in five cups of water overnight.
- Drain add four cups of water and cook rajma in a pressure cooker till soft.
- Drain excess water and keep aside.
- Remove stems, wash and roughly chop green chillies.
- Peel, wash and roughly chop ginger. clean and wash mint leaves.
- Peel, wash and cut onion into thin rings for garnish. keep them in cold water. grate khoya. halve lemon and remove juice.
- Dry roast caraway seeds, green cardamoms, black cardamoms, cloves, cinnamon and saffron.
- Separately dry roast and grind cashewnuts, sunflower seeds and poppy seeds.
- Blend cooked rajma in a blender. add green chillies, roasted spice powder, salt, ginger and blend again.
- Add cashewnut-sunflower seeds-poppy seeds powder and continue to blend.
- Add lemon juice, khoya and blend.
- Transfer the mixture into a bowl, add a little kewra water and mix.
- Divide the mixture into sixteen equal portions. roll each portion into a ball and press a little.
- Roll the edges against a flat surface to even the edges.
- Heat ghee on a tawa and place the kababs on it. fry on medium heat till well browned.
- Urn gently and fry on the other side till well browned.
- Drain and serve hot garnished with onion rings and fresh mint leaves.
This recipe was contributed by tiwari_anuja on 29 Nov 2001
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