SMOKED RAJMA KEBAB

  A mix of kidney beans and Indian spices and deep/ shallow fried to gorgeous brown colour. Rajma kebab or Kidney bean kebab is a quick and easy recipe to make and it is so so delicious. Whenever I make rajma masala, I keep some boiled rajma aside to make these toothsome kebabs, that are slightly crisp on the outside, moist on the inside and pack an explosion of flavours with the use of all the spices.

 Smoking and infusing the flavor of burnt charcoal smoke into kebab . The dhungar method is a South Asian way of introducing a buttery, smoky flavor as a finishing touch to food. It involves an encounter between ghee (clarified butter) and hot coals in a smoking chamber—most commonly a lidded pot. This interaction produces the smoky, buttery aroma that will perfume any food that you trap inside that pot. Basically in dhabas, this mughlai style kabab is prepared in tandoor. But that idea will not work at home, right? Don’t worry, you will get the same taste by using your regular used Tawa or grilled pan too. Smoked Rajma Kebabs - this recipe is specially prepared for the contest on one of the food group on Facebook  with Maggi Masala -ae- Magic and happy to share with you all that I won the contest. Try this recipe anddo share your feedback below in the comment box . Serve these exquisite rajma kebabs to win over your love ones.

                                                        ( 3 -4 serves)

INGREDIENTS :

1 Cup Kidney beans/ Rajma soaked for 8-10 hours

1/4 tsp Salt

Water for boiling Rajma

2-3 Green Chillies

2 Green Cardamom

2 tablespoon fried Onion

2 tablespoon Coriander

1 teaspoon Ginger- Garlic Paste

1 teaspoon Red Chilli Powder

1/4 Cup roasted Gram Flour

1/2 teaspoon Garam Masala

1 Sachet Magic Masala-ae-Magic

Salt to taste

Rose water

Ghee and coal for smokey effect

For Smoky Flavour / Dhungar: 

Piece of Charcoal

1 teaspoon Ghee

Small bowl

METHOS :

STEP 1 - Wash and soak kidney beans with enough water upto 8-10 hours/ overnight.

STEP 2 -  In pressure cooker add soaked kidney beans, salt and sufficient water. 

STEP 3 - Cook it well till rajma is cooked and tender.  (8-10 whistles)

STEP 4 -  Heat a small pan on low heat and add gram flour and roast it for 2-3 minutes. Keep aside.

STEP 5 - By that time, in a mixer pot, add green chilli, coriander, fried onion, cardamom and grind to make a fine paste. Add a dash of water if needed.

STEP 6 - Once the rajma is cooked well, transfer it to a mixing bowl without water and mash it well with the help of a potato masher.

STEP 7 - Now add ginger garlic paste, spice powders, Maggi Masala, gram flour, few drops of rose water, freshly prepared paste, chopped coriander and

mix well until combined. Keep this aside. 

STEP 8 - Burn a small piece of charcoal on the stove . 

STEP 9 - Place it in a small bowl and place this bowl in the middle of the mixture and put 1 teaspoon ghee and cover it for 30 secs to give smoky flavour to the mixture.

STEP 10 - Remove the charcoal and the mixture is now ready to use.

STEP 11 - Now wet your hands with water, take a small portion from the mixture and make round shape of it like a tikki or can put up on skewers. 

(I used skewers for my recipe, but you can shape them as per your choice)

STEP 12 -  Make all the skewers ready and keep aside.

STEP 13 -  Then heat a non-stick pan / grill pan on medium heat. Put 1 tablespoon oil/ butter. 

STEP 14 -  Place the skewers on it and shallow fry the prepared kebabs on medium flame until golden brown. 

STEP 15 -  Change the side of the kebab when done from one side. Cook it evenly from all sides.

STEP 16 - Keep them on a kitchen towel/ tissue paper to drain excess oil if any.

STEP 17 - Serve with green chutney and salad/  onion slices, lemon wedges and enjoy. 

NOTES : *You can also stuff it in a roti and make a roll or frankie. I will share a separate post for this.