Rajma Lime Beetroot Kabab

  • Fab Products used
    FAB PREMIUM OIL SOLUBLE KEY LIME
  • Recipe Category
    Appetizers
  • Prep Time
    00:30:00(HH:MM:SS)
  • Baking/Cooking Time
    Soaking time overnight cooking time 30 min
  • Serves
    6
  • Level
    Beginner

About Recipe

I love experimenting with food & this too,I have learnt from my mom.I have seen her not wasting a single bite of food & giving makeover to the leftout. While making Rajma masala,I kept some of boiled Rajma & gave it a twist with beetroot & Fab key lime essence. So, I present you "Rajma Lime Beetroot Kabab".An evening finger-licking snack.

Ingredients
1.5cup-Boiled Rajma
1/2 cup- Beetroot (grated)
1/2 cup-Boiled potato
1/4 cup-onion
2tbspn-parsley chopped
2-3 finely chopped chillies
1/2 tspn- finely chopped ginger
2-3drops-fab key lime essence
1/3cup-Roasted Besan
Salt according to taste
1tspn- garam masala
1/2 tspn- cumin powder
1/4 tspn- crushed black pepper
cooking oil
Method
  • 1) Roast the besan on slow flame till it become aromatic. Do not over roast or over brown. Just golden in colour and keep it side.
  • 2) Now in a bowl take boiled rajma, beetroot, boiled potatoes,onion and green chillies. Mix well. Now add the roasted Besan little by little. Now put ginger, green chillies and coriander. Mix again.
  • 3)Put all the spices cumin powder, black pepper, garam masala salt and fab key lime essence.
  • 4) Now mix it very well so that no lumps of besan remains in the mixture.
  • 5) Cover the mixture and refrigerate it for 1hour. It will firm the mixture and we can easily shape the kabab.
  • 6) Heat up a pan and put oil for shallow frying the kabab. Keep the flame lower medium.
  • 7)Rub a bit of water on both palms and take a portion of kabab mixture and give it a round shape. Handle gently as these kababs have light and soft consistency.
  • 8)Now put kabab in hot oil 3,4 at a same time.
  • 9) Let the kabab become golden from the bottom then only flip it and roast both the side.Prepare all the kababs and place in kitchen towel so that there is no excess oil.
  • 10)Place the kababs in a serving dish along with tandoori sauce and onion rings.
About Baker
Bandhana Tiwari

Bangalore India

Adira's Kitchen

Contest: Memories with Mom Contest

My self Bandhana Tiwari from Bangalore. I'm a registered pharmacist turned mother turned passionate homebaker. I love food & believe that home cooking/baking is happiness. I have not got any degree/diploma in baking but attended a macaron workshop due to my interest in Baking. After that, I started to bake for my family and friends. After their feedback last year only I turned my passion into a small home baking buisness. I love to experiment & use my creativity to in my work and I'm always ready to learn as I believe learning never stop...!!