Tangy Rajma And Sweet Potato Kebabs Recipe

About this recipe

A delightful combination of spiced kidney beans and sweet potatoes, shaped into crispy kebabs. Perfect for a medium-spiced dinner full of comforting flavors.

Ingredients

• Pcs Everest Rajma Masala 50g
• - Rice Flour
• - Coriander Powder
• 250g Green Chilli
• 100 g Dhaniya Powder
• 100 g Salt
• 200 ml Mustard Oil

Instructions

1. 1. Boil and mash the sweet potatoes until smooth, then set aside.
2. 2. Mash the boiled kidney beans to form a coarse paste using a fork or masher.
3. 3. Combine mashed sweet potatoes, kidney beans, rice flour, and spices in a large mixing bowl.
4. 4. Add chopped coriander leaves, grated ginger, and finely minced green chilies to the mixture.
5. 5. Mix thoroughly until the mixture forms a cohesive dough-like consistency.
6. 6. Divide the mixture into equal portions and shape them into small kebabs or patties.
7. 7. Heat oil in a skillet or flat pan over medium heat until shimmering.
8. 8. Add the kebabs to the pan and cook for 3-4 minutes on each side until golden brown and crisp.
9. 9. Remove the kebabs from the pan and place them on a paper towel-lined plate to drain excess oil.
10. 10. Garnish with fresh coriander leaves and serve hot with mint chutney or a tangy yogurt dip.