🧆 Rajma Galouti Kebabs

with Welza Rajma Masala

🕒 Prep Time: 20 mins | 🔥 Cook Time: 15 mins | 🍽️ Makes: 8–10 kebabs
🧂 Ingredients
Boiled rajma (red kidney beans) – 1½ cups (drained completely)

Boiled potato – 1 medium

Onion – 1 small, finely chopped

Green chilli – 1, finely chopped

Ginger-garlic paste – 1 tsp

Welza Rajma Masala – 2 tsp

Roasted besan (gram flour) – 2 tbsp (or bread crumbs)

Chopped mint leaves – 1 tbsp (optional)

Salt – to taste

Ghee or oil – for shallow frying

🌿 Optional Add-ins (for depth like original galouti)
Black cardamom powder – a pinch

Nutmeg/mace powder – a pinch

Clove powder – a pinch
(These are subtle — Welza Rajma Masala already contains much of this.)

👩🍳 Instructions
1. Mash the Base
In a mixing bowl, mash the boiled rajma and potato thoroughly until smooth.

Ensure no excess water — the dough should be dry and firm.

2. Add Flavors
Mix in: chopped onion, green chilli, ginger-garlic paste, mint (optional), Welza Rajma Masala, salt, and roasted besan.

Combine well into a soft, tight dough. Adjust binding with more besan if needed.

3. Shape the Kebabs
Lightly grease your palms.

Shape into flat, round kebabs (about 2 inches in diameter).

Chill in the fridge for 10–15 minutes (optional, for firmer texture).

4. Cook the Kebabs
Heat ghee or oil on a non-stick pan or tawa.

Shallow fry kebabs on medium heat until golden brown and crisp on both sides (about 3–4 minutes per side).

🌟 Serving Suggestions
Serve hot with green chutney, onion rings, and lemon wedges.

Great as an evening snack, starter, or stuffed into pita wraps or sliders.

💡 Pro Tips
Make sure rajma is completely drained or air-dried before mashing. Moisture will cause breakage.

Use ghee for frying for an authentic galouti flavor.

Add smoked coal dhungar if desired for a tandoori, meaty aroma.