Quinoa Rajma Kebabs With Mint Chutney Recipe

About this recipe

Flavor-packed quinoa and kidney bean kebabs served with refreshing mint chutney, perfect for a satisfying and healthy dinner.

Ingredients

• 100 g Quinoa
• Pcs Everest Rajma Masala 50g
• 500 g Onion
• 250g Green Chilli
• loose Ginger
• 100 g Garlic
• 250 ml Lemon Juice Concentrate
• - Rice Flour
• 50 g Cumin Powder
• 20 g Turmeric Powder
• - Coriander Powder
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 100 g Salt

Instructions

1. 1. Rinse and cook quinoa in water until fluffy, then allow it to cool completely.
2. 2. Boil rajma until tender, drain excess water, and mash them in a bowl.
3. 3. Finely chop onion, green chili, ginger, and garlic, and mix them into the mashed rajma.
4. 4. Add cooked quinoa, rice flour, cumin powder, coriander powder, turmeric, and salt to the mixture.
5. 5. Chop fresh coriander leaves and mix into the kebab mixture for added flavor.
6. 6. Form the mixture into small, firm kebabs using your hands, ensuring they hold their shape.
7. 7. Heat cooking oil in a pan and shallow-fry the kebabs until golden and crispy on all sides.
8. 8. For the chutney, blend mint leaves, lemon juice, green chili, and salt with a splash of water until smooth.
9. 9. Serve the freshly cooked kebabs with the mint chutney on the side, garnished with coriander leaves.