Description
Delicate rajma galouti kebab (red kidney beans fritters) made of yummy healthy ingredients. Quinoa, rajma (red kidney beans), pantry staple spices combined into soft patties giving you a delicious vegan appetizer.
Ingredients
Scale
- 1 1/2 cup (300 grams) cooked red kidney beans (see notes)
- 1 cup cooked quinoa (see recipe notes to see how to cook quinoa)
- salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coriander powder
- 1 tsp cumin powder (see notes)
- 2-3 tbsp water depending on texture (see notes)
- 1/4 cup extra virgin olive oil
Instructions
- KEBAB MIXTURE: To make rajma kebabs, add all of the ingredients to a food processor and mix until a dough is formed. The dough should be brown in colour and soft in texture. The texture of the kebabs can vary depending on how much moisture is left in the red kidney beans or the quinoa, so I highly recommend either keeping the beans lightly moist before mixing or adding 2-3 tablespoons of water to the mixture before mixing in the food processor. The kebabs should be very delicate and soft and when you cook them, they should literally melt in the mouth.
- SHAPING THE KEBABS: Once the dough is prepared, prepare tiny patties (fritters/ kebabs) and shape them by rubbing some oil on your palms. The trick to get the perfect kebab shape is to roll the kebab through its edges on a flat surface as shown in the picture within the blog post.
- COOKING THE KEBABS: Once your galouti kebabs are nicely shaped, cook them "pan fry - almost shallow fry method" by adding 2 tbsp oil to a frying pan and adding about 4 kebabs at a time. Let them cook on medium low flame for about 4-5 minutes and then carefully flip and cook the other side. They may tend to stick to the bottom- let the kebabs completely on one side before you flip - to prevent them from falling apart. Repeat for remaining kebabs and enjoy.
Notes
- RED KIDNEY BEANS: I used regular Indian rajma - dried that were soaked overnight and then pressure cooked until soft. You can use canned red kidney beans for the recipe as long as they are very soft as they need to be mashed and turned into patties
- QUINOA cooked quinoa. Cooked AND cooled. The perfect quinoa to water ratio that works for me is 1:1.5. How to cook quinoa? Bring water to a boil and then add quinoa to it. Let that come to a boil and then cover and cook for 15 minutes. Turn off the flame and keep covered for 10-15 minutes until all the quinoa is cooked. Fluff up with a fork and let cool to be used for the kebab recipe.
- ROASTED CUMIN POWDER: I make my own roasted cumin powder by dry roasting some cumin seeds on a hot pan until fragrant and then blending the seeds or using a mortar pestle to turn the cooked roasted seeds into fine powder. If you have regular cumin powder, use that instead.
- WATER: The dough should be brown in colour and soft in texture. The texture of the kebabs can vary depending on how much moisture is left in the red kidney beans or the quinoa, so I highly recommend either keeping the beans lightly moist before mixing or adding 2-3 tablespoons of water to the mixture before mixing in the food processor. The kebabs should be very delicate and soft and when you cook them, they should literally melt in the mouth.
- COOK TIME: Recipe cook time does not include cook time for kidney beans and quinoa.
Keywords: vegan, apperizer, snack, vegetarian, recipe
