Rajma Galouti kabab ( Red Kidney beans Kabab)

Rajma Galouti kabab

From my recipe in Health Magazine

PREPARATION TIME : 50 minutes
COOKING TIME : 6 to 8 minutes
SERVES : 4

INGREDIENTS :
8 oz Red Rajma (Red Kidney Beans - soaked overnight)
1 oz Baked onions ground into a paste
1 oz Cashewnuts
1 oz Poppy Seeds
1 oz Sun-flower Seeds (Soaked and ground into a paste)
1 tsp Black peppercorns ( Roughly crushed)
1 oz Roasted Channa Powder
1/2 tsp Red Chillie Powder
Salt to taste
10 Cloves
3 tsp Extra Virgin Olive Oil (for shallow frying)
1 tsp Desi Ghee (Clarified Butter)

PREPARATION
Cook the soaked kidney beans in water with salt till very soft. Drain, remove and mash very fine. Add the rest of the ingredients except cloves and ghee. Combine well. Correct seasoning.
Keep the kidney bean mixture on a large plate and make a well in the center.

Combine red hot charcoal, cloves and desi ghee in a small bowl and place it immediately at the center of the mixture. Cover with a lid and keep aside for 30 minutes. In this process the mixture will get a smoky clove flavor.

Remove the lid now and knead the mixture to make a soft dough. Divide into 16 equal portions, make balls and using your palm flatten the balls to make round patties.


COOKING
Heat a non-stick fry pan, pour olive oil in it and shallow fry the kababs for 3 minutes on each side.

Serve hot with cilantro chutney.