Handful of mint and coriander leaves - finely chopped
Few drops of kewra
uice of half a lime
2 tbsp clarified butter/ghee
Salt to taste
Oil for frying
Directions & How to
Soak the rajma over night and pressure cook it with salt and red chillies till its extra soft and mushy. Strain and grind it to a fine paste. Keep aside.
Heat ghee in a pan, fry garlic, ginger and onion till golden brown. Remove and grind it to a coarse paste.
Take the ground rajma in a mixing bowl, add the ground paste, chopped chilies, mix in leftover ghee, add the spices, lemon juice and roasted besan, kewra, chopped mint and coriander leaves and mix it very well. Cover and keep it aside for 15-20 minutes for the flavours to incorporate.
Shape into kababs and shallow fry in little oil till done.
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