Experience the luxurious melt-in-mouth texture of Rajma Galouti Kebab, a vegetarian homage to the celebrated Awadhi kebabs. Crafted with velvety rajma (kidney beans), aromatic spices, and a touch of saffron, these kebabs capture the essence of Mughal-inspired cuisine while delivering a delightful crispy exterior and a soft, flavor-packed center. Traditionally cooked with meat, this innovative version transforms rajma into irresistible patties that can be served as a zesty snack with chutneys, or tucked into burgers and rolls for a satisfying meal.
Rajma Galouti Kebabs are more than just a protein-rich snack—they’re perfect as a party starter or weeknight dinner. The base of slow-cooked kidney beans combined with cashew paste creates an exceptional mouthfeel, balanced by fragrant saffron, fried onions, and a dash of garam masala. Whether you pan-roast, shallow fry, or deep fry these kababs, each bite boasts a tantalizing blend of spice and tenderness. Paired with green chutney, these kebabs invite you to indulge without guilt, making them a must-try for vegetarians and meat-lovers alike.
Rajma Galouti Kebab Recipe
Print RecipeIngredients
- 1 cup rajma
- 4 cup water
- ½ tsp salt
- 10 whole cashew, soaked
- 2 tbsp fried onions
- 1 chilli, whole
- 2 pods cardamom
- 2 tbsp coriander
- 3 tbsp saffron water
- 1 tsp ginger garlic paste
- ½ tsp kashmiri red chilli powder
- 1 tsp garam masala
- ¼ tsp salt
- 1 tsp rose water
- 1 tsp kewra water
- 1 tsp ghee
- ¼ cup besan, roasted
- oil for roasting
Instructions
Soak rajma in water for at least 8 hours or overnight. Drain and pressure cook until soft.
In a small blender, combine soaked cashews, fried onions, green chilli, cardamom pods, coriander, and saffron water. Blend into a smooth paste.
Mash the cooked rajma thoroughly, ensuring a smooth consistency, and transfer it to a mixing bowl.
Mix in the prepared cashew-onion paste, ginger garlic paste, kashmiri red chilli powder, garam masala, remaining salt, rose water, kewra water, and roasted besan.
Add melted ghee and stir until all ingredients are evenly incorporated.
Lightly oil your palms and shape the mixture into small, even-sized patties.
Heat oil in a skillet or tawa and roast the kebabs over medium flame until both sides are golden brown and crisp.
Serve hot with a side of green chutney.
Notes
Tips:
Always soak the rajma adequately to ensure a soft and easier-to-mash texture., Opt for pan-roasting for a healthier version or deep fry for extra crispiness., Include millets or quinoa in the mixture for added crunch and a nutritional boost., Keep kebabs moist by not overcooking them on high heat., You can serve these in wraps, burgers, or simply as a tea-time snack.