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Unusual rajma snacks

Going beyond `rajma chawal' — Photo: K. Ramesh Babu

Going beyond `rajma chawal' — Photo: K. Ramesh Babu  

THE KIDNEY bean (rajma) is quite a popular ingredient in most parts of the world. In India one can associate it immediately with the Punjabi dish rajma. In fact rajma can mean more than just rajma chawal. Just surprise your family and friends with these interesting preparations of rajma.

Unusual rajma snacks

Rajma ke samose

Ingredients:

For samosa dough: Maida - 150 gms Ghee - 50 gms Water - 100 ml Salt - 10 gms For filling: Rajma (boiled) - 50 gms Rajma (mashed) - 50 gms Chaat masala - 10 gms Garam masala - 05 gms Red chilli powder - 05 gms Salt - 10 gms Green chillies (chopped) - 05 gms Onions (chopped) - 20 gms Tomatoes (chopped) - 20 gms Fresh coriander (chopped) - 10 gms Ginger-garlic pate - 05 gms Oil for frying

Method: To make the filling mixture, heat oil, add ginger-garlic paste and onions and saute. Add tomatoes, green chillies and saut�. Add rajma, both mashed and whole. Add chaat masala, red chilli powder, garam masala and salt. Mix well. Add fresh coriander. Keep aside.

For samosa dough mix together maida, ghee water and salt. Make small balls and roll it into round shape, cut half the dough, put little stuffing and fold. Keep aside the samosas. Heat oil and fry samosas. Serve hot.

Rajma gauloti

Ingredients:

Rajma (boiled) - 100 gms Brown onions - 50 gms Red chilli powder - 05 gms Garam masala powder - 05 gms Ginger-garlic paste - 10 gms Ghee - 60 ml Salt - 10 gms Cardamom powder - 05 gms Fresh coriander (chopped) - 10 gms

Fresh mint (chopped) - 10 gms Method: Mix together all the ingredients and grind to a fine paste. Heat ghee. Add the mixture. Cook well. Remove. Make small patties out of the mixture. Heat tawa, add little ghee - fry on both side. Serve hot.

Rajma seekh

Ingredients: Rajma (boiled and minced) - 100 gms Onions (finely chopped) - 25 gms Green chillies (finely chopped ) - 10 gms Coriander (finely chopped) - 15 gms Cornflour - 10 gms Besan - 10 gms Salt - 10 gms Garam masala powder - 05 gms Red chilli powder - 05 gms

Method: Mix all the ingredients together. Arrange it on a skewer. Put it in a tandoor. When cooked remove and cut into desired pieces. Serve hot.

Rajma kofta

For kofta:

Ingredients:

Rajma (boiled and minced) - 100 gms Salt - 10 gms Chilli powder - 05 gms Fresh coriander (chopped) - 10 gms Fresh onions (chopped) - 30 gms Green chillies (chopped) - 10 gms Garam masala powder - 10 gms Cornflour - 10 gms Maida - 20 gms For gravy: Cashewnut paste - 60 ml Ginger-garlic pate - 10 gms Yoghurt - 30 ml Coriander powder - 05 ml Jeera powder - 05 gms Whole garam masala - 05 gms Salt - 10 gms Turmeric powder - 05 gms Oil - for frying

Method: Mix together the kofta ingredients. Make small balls. Fry in oil. Drain. Keep aside. To make gravy: Saute ginger-garlic paste in oil. Add garam masala whole. Add coriander powder, jeera powder, turmeric powder, salt and yoghurt. Drop koftas in gravy before serving.

The writer is Executive Chef at ITC Kakatiya Sheraton Hotel and Towers.

O.P. KHANTWAL

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