Serving – 2 persons (7 Kebabs)
Time Required - 30 minutes
Ingredients:
- 1/2 cup rajma
- 2 kacche kele (raw banana)
- salt to taste
- 1 teaspoon chaat masala
- 1 teaspoon garam masala
- 1 teaspoon Zilli's Ginger Powder
- 1.5 teaspoon Zilli's Green Chilli Powder
- 3-4 sprigs finely chopped coriander leaves
- 1/3 cup bread crumbs
- Yogurt Dip
- 1/4 teaspoon Zilli's Red Onion Powder
- 1/4 teaspoon Zilli's Tomato Powder
- 1/4 teaspoon Zilli's Garlic Powder
- 1/4 teaspoon Zilli's Ginger Powder
- 1/4 teaspoon Zilli's Green Chilli Powder
- 1 teaspoon Zilli's Fried Onion Flakes
- a pinch of garam masala
- a pinch of turmeric powder
- a pinch of coriander powder
- a pinch of salt
- 1/4 teaspoon roasted cumin powder
- 3-4 sprigs finely chopped coriander leaves
- 100 ml curd
- Tampering
- 2 teaspoon oil
- 1/2 teaspoon mustard seeds
Method:
- Soak rajma for 8 hours and then boil them.
- Boil raw bananas and remove skin.
- Kebabs Preparation
- Add boiled rajma and boiled raw banana.
- Mash them
- Add salt, chaat masala , garam masala, ginger powder, green chilli powder, coriander leaves and bread crumbs.
- Mix well.
- Grease hands with few drops of oil.
- Make kebab balls.
- Flatten with hands.
- Keep them aside for 10mins.
- Yogurt Dips
- Strain curd and keep it aside.
- Take a bowl, add red onion powder, garlic powder, ginger powder, green chilli powder, tomato powder, garam masala, coriander powder and turmeric powder. Mix well and keep masala mix aside.
- Tampering
- Heat oil in a pan.
- Add mustard seeds and let it tamper.
- Take a bowl, add strained curd, cumin powder, coriander leaves, fried onion flakes and 1 teaspoon masala mix.
- Mix well.
- Yogurt dip is ready.
- Shallow Frying Kebabs.
- Grease a pan with oil.
- Place kebabs on pan.
- Put oil in top and edges of kebabs.
- Cook for 2 mins.
- Flip the side.
- Apply oil and cook for 2 mins.
- Kebabs are ready.
- Garnishing
- Transfer kebabs in a plate and yogurt dip in a bowl.
- Garnish with coriander leaves.
- Rajma - Kacche kele kebabs are ready to be served.
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