1/2 cup Rajma (Large Kidney Beans)
2 Potatoes boiled and mashed
6 Mint Leaves
1/4 cup Cashew nuts (roasted preferred)
1 inch Ginger
Three Cloves Garlic
1 Green Chilli
1 tsp Rose water
4-5 Saffron strands (in hot water 1 tbsp)
1 tsp garam masala
1tsp Kashmiri chilli powder
One teaspoon Chaat Masala
2 Onions, sliced caramelized
1 ½ tbsp chickpea flour (besan)
Salt to taste
3 tbsp Desi Ghee
1. Begin by soaking the Rajma for a minimum of 6-8 hours.
2. Cook the Rajma with salt until it becomes very soft. To check for doneness, try mashing the Rajma between your fingers, and it should easily break apart. For optimal results, use a pressure cooker to cook the Rajma, adding salt and 2-1/2 cups of water. After cooking, drain any excess water.
3. Start by grinding mint leaves, green chillies, ginger, garlic, cashew nuts, and caramelized onions in a food processor until you achieve a fine paste. Add the cooked Rajma to the mixture and blend it again.
4. Transfer this Kebab mixture into a large mixing bowl, and then add the remaining Kebab ingredients along with one tablespoon of Ghee. Mix everything thoroughly.
5. Divide the mixture into equal portions and shape them into round circular discs.
6. Preheat a pan and grease it with Ghee. Place the shaped Kebab portions on the preheated non-stick pan and drizzle a few drops of Ghee over the Kebabs. Pan-fry them on both sides until they become lightly crisp.
7. Repeat the same process to make the remaining Rajma Galouti Kebabs. Serve them on a platter of small roti bites and accompany them with green chutney.