Spicy Rajma And Rice Croquettes Recipe

About this recipe

Delight your tastebuds with Spicy Rajma and Rice Croquettes, a crispy, flavorful Indian snack perfect for any occasion. This vegetarian recipe combines cooked kidney beans and rice, spiced with ginger powder, garlic powder, fresh coriander leaves, and a touch of green chili for heat. Shaped into croquettes and fried to golden perfection, they're an irresistible treat that's rich in protein and fiber. Enjoy them fresh or prepare in batches for meal prep. Whether served as a light snack or party appetizer, these croquettes deliver satisfying crunch and bold flavors. Easy to cook and budget-friendly, it's a go-to choice for anyone who loves Indian cuisine.

Ingredients

• 1 Kg Star Jsr L Kolam Rice1kg
• 500G Rajma
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• - Low Fat Dahi (Pouch)
• medium Chilli Green Long
• - Ginger Powder
• - Garlic Powder
• - Rock Salt
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 200 ml Mustard Oil

Instructions

1. 1. Soak the rajma overnight and cook until soft in a pressure cooker with water.
2. 2. Cook the rice in boiling water until fully done and drain any excess water.
3. 3. Mash the cooked rajma and rice together in a large mixing bowl.
4. 4. Add cornstarch, spice mix, ginger powder, garlic powder, chopped coriander, and minced green chili to the mashed mixture.
5. 5. Combine all ingredients thoroughly to form a sticky dough-like consistency.
6. 6. Shape the mixture into small croquettes or cylindrical rolls.
7. 7. Heat oil in a deep pan or kadhai over medium heat for frying.
8. 8. Fry the croquettes in batches until golden brown and crispy on all sides.
9. 9. Remove the croquettes and place them on absorbent paper to drain excess oil.
10. 10. Sprinkle a pinch of rock salt on the croquettes for added flavor.
11. 11. Garnish with fresh coriander leaves before serving.