This recipe of kebab was a pure experiment of leftover Rajma (red kidney beans) and Chhole (chickpea) at my place. With recent changes in my eating habits, I have started consuming a lot of Salads (At least trying to!) Apart from the leafy salads – which I absolutely love, I also like a nice mixed bean salad.
Just toss some rajma or chhole (or both) in some olive oil, lemon juice and season it with salt and pepper – and there you have, a nice mixed bean salad.
Lets talk about these kebabs now
I used regular boiled rajma and chhole for this recipe. These were put on a strainer to get rid of excess water. Mixed some bread crumbs and spices and shallow fried these.
I like using garlic breads as bread crumbs for any kebab recipe, but you can also make it on your own by simply adding some garlic cloves to the bread before pulsing them.
Mix the rajma and chhole with spices and bread crumbs and make small kebabs & shallow fry them as shown in the pictures.
Flip the kebabs after shallow frying them for 2 minutes.
Scroll down for recipe:
Easy soft chewy vegetarian kebabs with just a few handy ingredients.
- 3 1/4 Cups Mixed Rajma and Chhole
- 2 1/2 Cups Bread Crumbs (mixed with garlic)
- 6–7 Cloves Garlic (for the bread crumbs)
- 1 Tbsp Onion Powder
- 1/2 Tbsp Dry Mango/ Aamchoor Powder
- to taste Salt
- 5 tbsp Oil (for shallow frying)
- Prepare the bread crumbs by pulsing bread slices with garlic cloves.
- In a large mixing bowl mix together the rajma, chhole, bread crumbs, onion powder, aamchoor powder and salt.
- Rub about 1/2 tbsp oil on your palms and take about 1 tablespoon of the mixture and make kebabs.
- Take about 1 1/2 tbsp oil in a frying pan and shallow fry about 6 kebabs at a time on medium low flame. Flip the kebabs after 2 minutes and cook the other side of the kebab.
- Once done, serve them with green chutney.