RAJMA GALOUTI KEBAB

A delectable vegetarian version of the traditional galouti kebab, where meat has been replaced with rajma.

Preparation Time : 10 minutes. Cooking Time :30 minutes. Makes 5 kebabs.

Oil for deep-frying

¾ cup sliced onions

2 tbsp ghee

2 tbsp finely chopped ginger (adrak)

1½ tsp finely chopped green chillies

¼ tsp turmeric powder (haldi)

½ cup paneer (cottage cheese)

1 cup soaked and boiled rajma (kidney beans)

¼ cup boiled, peeled and mashed potatoes

1 tbsp chopped coriander (dhania)

Salt to taste

½ tsp garam masala

1 tbsp oil

1.Heat the oil in a kadhai on a medium flame and deep-fry the onions till they are golden brown. Drain on absorbent paper and keep aside.

2.Heat the ghee in a pan, add the ginger and green chillies and sauté for 30 seconds.

3.Add all the remaining ingredients except the oil and cook for 3-4 minutes.

4.Divide the mixture into 5 equal portions and shape each portion into flat, round kebabs.

5.Heat the oil in a kadhai on a medium flame and deep-fry the kebabs till golden brown in colour from both sides. Drain on absorbent paper and serve hot.

Hara Bhara Kebab

Ingredients:

Boiled potatoes 400 gms.

Boiled green peas 100 gms.

Boiled spinach 100 gms.

Chopped green coriander 2 tbsps.

Chopped green chili 1 tbsp.

Chopped ginger 1 tbsp.

Chaat masala 1 tsp.

Cornflour 2 tbsps.

Oil for deep frying -

Salt As per taste

Method

1. Peel and grate boiled potatoes.

2. Mash boiled green peas.

3.Squeeze out excess water of spinach and chop finely.

4. Mix grated potatoes, peas and spinach. Add chopped green chilies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.

5. Divide the mixture into 25 equal portions. Shape them into a ball and then press it in between your palms to flatten it. These are now called tikkis.

6. Heat oil in a Kadhai. Deep-fry the tikkis in hot oil for 3-4 minutes.

7. Serve hot.

Tip: You may also shallow-fry the Hara Bhara Kabab on a griddle plate or a Tavaa.