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How To Make Rajma Galouti Kabab I Kidney Bean Patties

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Rajma Galouti kabab – Kidney beans patties cooked with mild and aromatic Indian spices.

Rajma Giloti Kabab-Today I am sharing the recipe of the famous Galouti Kababs of Awadhi cuisine (of Lucknow in Uttar Pradesh). These kababs are very aromatic and have a velvety texture which makes them melt in the mouth.

Served with Roomali Roti, Mint Yogurt Chutney and Salad. Hope you all will enjoy these aromatic and delicate Rajma galouti kababs.

Looking for more snacks recipes then do try these –

how to make rajma galouti kabab

 

INGREDIENTS-

  • Boiled rajma-2 cup
  • Cashew powder-2 tbsp
  • Cottage cheese-2 tbsp
  • Ginger paste-1/2 tsp
  • Red chilli powder-1 tsp
  • Galouti kabab masala-1tsp *
  • Fresh coriander-2 tbls
  • Mint leaves-6
  • Saffron-a pinch
  • Corn flour-2 tbsp (optional)
  • Milk-1tsp
  • Salt-3/4 ts

PROCEDURE-

  1. Soak saffron in hot milk and crush .
  2. Grind rajma(kidney beans) in the mixer with mint leaves and coriander(with steams)
  3. Take a bowl ,add rajma ,mashed cottage cheese,ginger paste, cashew powder, galouti masala,chilli powder,salt and saffron milk.
  4. Make round and medium thick pattice and lightly dust in corn flour.
  5. Heat ghee in a non stick pan and shallow fry these kababs on medium heat from both sides.
  6. Drain on a tissue paper.
  7. Serve hot.

NOTE -If you don’t have galouti masala then use garam masala .

 

Print Recipe
2 from 1 vote

Rajma Galouti Kabab ,Kidney Bean Patties

Soft ,melt in mouth kidney bean patties
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: snacks/starters
Cuisine: Awadhi cuisine
Keyword: giloti kabab, rajma cutlets, rajma giloti kabab
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 2 cup Kidney Beans / Rajma boiled
  • 2 tbsp Cashew powder
  • 2 tbsp Cottage cheese / Paneer
  • 1/2 tsp Ginger paste-1/2 tsp
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Galouti kabab masala-1tsp *
  • 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
  • 10 Fresh Mint Leaves/ Pudina
  • Pinch Saffron / Kesar
  • 2 tbsp Arrowroot / Corn Flour / Tapkir optional
  • 1 tsp Whole Milk / Doodh
  • 3/4 tsp Salt / Namak

Instructions

  • Soak saffron in hot milk and crush .
  • Grind rajma(kidney beans) in the mixer with mint leaves and coriander(with steams)
  • Take a bowl ,add rajma ,mashed cottage cheese,ginger paste, cashew powder, galouti masala,chilli powder,salt and saffron milk.
  • Make round and medium thick pattice and lightly dust in corn flour.
  • Heat ghee in a non stick pan and shallow fry these kababs on medium heat from both sides.
  • Drain on a tissue paper.
  • Serve hot.
  • NOTE -If you don’t have galouti masala then use garam masala .

Comments

  13. Torviewtoronto says

    this looks wonderful Maayeka
    just letting you know 🙂 the link to your blog on pinterest is not correct
    regards Akheela

  16. meena says

    oh dear anjana not again heheh

    i have this recipe in my draft now

    ok not exact same its bit different

    have not posted it yet

    just one main ingredient is same rest is different

    this looks even more yummier

2 from 1 vote (1 rating without comment)