Rajma Kebab (Vegan Kidney Bean Patties)

Rajma ke kebab are a protein rich indian vegetarian kebab made with rajma and spices. These flavorful, meatless red kidney bean kebab are vegan and gluten-free.

These kebabs are absolutely delicious with parathas (flatbreads) and green chutney for a meal or can be packed in tiffins or served as starters. You can make burgers or sandwiches with them too.

Why You will love this Recipe?

These kebabs were sometimes made by mom to use up the rajma or red kidney beans or lentils she had leftover.These bean patties are

• Easy to make & Make Ahead friendly - Super easy to make and great for meal prep. Make a big batch of these kebabs, shape and pan fry over a few days. These freeze well too!
• Can be served for different kinds of meals- from snacks to side dish or as appetizers.
• Plant based Protein - Excellent source of vegetarian protein.A great source of dietary fiber and an excellent meat free meal idea for kids(or anyone!) If you are looking to cut down meat in your diet and include more plants, these are a great option!
• Versatility- This recipe works with a variety of beans - black beans, chickpeas, black chickpeas, you anything you like.

Ingredients (Notes & Substitutions)

• Rajma (Kidney Beans) - I start with dried kidney beans, soak them overnight and boil them. There are quite a few varieties of kidney beans available, I usually go for dark variety- the darker the bean, the better the taste. You can totally pop open a can of kidney beans and use!
• Boiled Potato- You can skip if you wish. You dont need any binder or anything because kidney beans themselves are high is starch. However, I like adding potato for taste. Sweet potatoes can be used as well.
• Onions, Ginger, Garlic
• Spices- Cumin Seeds, Garam Masala, Red Chilli Powder (or Paprika), Roasted Cumin Powder (unfrosted is fine too), Chaat Masala. Use lemon juice if you dont have chaat masala.
• Herbs- Cilantro, Fresh Mint. Scallions or Chives can be used too. Use fresh parsley in place of cilantro.

How To Make Rajma Ke Kebab

• Preparation :- Kidney Beans- If you are using kidney beans boiled from scratch(see below on how too, make sure that they are not wet, drain them well. Same goes for the canned beans- drain them. Peel the boiled potato. Finely dice the onions, garlic, ginger and herbs.
• Cook :- In a 10 inch pan, heat up the oil and crackle cumin seeds. Add ⅓ rd of the chopped onions, garlic and ginger. Saute for 5 minutes, and add the mashed beans and potato. Add salt. Once the beans are warmed up, then start mashing using the back of spoon. You can use fork or a vegetable masher as well. Mash until no whole beans are left.
• Make The Kebab Mix - Add the mashed beans and potatoes to a large bowl. Wait for 5-8 minutes to cool down a bit. Add the rest of chopped vegetables, herbs, spice powders. Using a spatula mix very well to combine. Taste and adjust the salt or seasoning if needed. Oil your hands and gently knead the patty mix a few time to smoothen it out. The mix should feel soft but not sticky.
• Portion and Roll Into Kebab (Patties) - Pinch equal portions of the mix and roll into patties. You can make whichever size you wish. Pro Tip:- Oil hands if needed while doing so.
• Pan Fry - I like using cast iron griddle for this. Warm up the pan to medium (should not be too hot). Brush with 1 tablespoon oil. Layer the kebabs on the pan. Let brown for 3-5 minutes, extra if you want crisp. Using a flat spatula or fish spatula, flip and repeat for the second side. Add oil as needed. Carefully transfer to a plate.

How To Cook Dried Kidney Beans

I absolutely love using dried beans be it chickpeas or kidney or black beans. Its really cost effective especially if you have a large consumption of beans in your home. Secondly, in my opinion, the beans and the stock both are quite delicious. The cooked beans freeze very well. Here's how I do it:-

Preparation - Soak 2-2.5 cups of dried beans overnight in enough water. Soak for at least 10 hours. Soaking not only helps the beans cook to soft but also makes the beans easy to digest by removing certain, hard-to-digest soluble chemicals in the beans. Discard the soaking water and rinse the beans 1-2 times and cook using one of the methods below.

Pressure Cooker(I do this)- Add soaked beans to the pressure cooker with just enough water to cover them(about 3-3.5 cups). Add 1 teaspoon oil and ¼ teaspoon salt. Close the lid and pressure cook on medium stove for 5-7 whistles. Note :- Each bean brand has a different water requirement and cooking time, please use experience with your beans here.

Using Instant Pot :- Add the presoaked beans, oil and salt to the IP. Pour water to cover the beans(1.5 to 2 inch above the beans)Close and seal the lid and pressure cook for 20 minutes. Let pressure release naturally.

On Stove top- Add the beans to a dutch oven with salt and oil. Add 4-5 cups water and bring water to a boil. Reduce the heat, cover and let cook on low heat for 45 minutes to 1.25 hours or until tender.

Cool down, drain and reserve the stove(you can use it as a stock) divide the beans into freezer safe containers or bags and freeze. Thaw and use as needed.

Few Tips

• Make sure to drain the beans well. We don't want a wet mix - kebabs will be soggy and fall apart. We dont want to cook the beans and potato mix for long either, it will lead to dry kebabs.
• Dont chop the vegetables and herbs large, it will be difficult to shape these patties.
• I would not recommend food processor to mash the beans, the texture becomes sticky.
• While handling the kebab mix, oil your hands as needed.
• Depending on how large or small you shape the patties, adjust the cooking time while pan frying them.
• Dont skimp on oil while panfrying the kebabs, they will be dry.

FAQs