Sabz Bean Kebabs

Sabz Bean Kebabs
Sabz Bean Kebabs
 Those 4 pm hunger pangs, fussy eaters at home, or just a great way to start your dinner party or get together. 
All these troubles have one answer- these ohhh so yummm veggie bean kebabs.
Rajma (Red kidney beans)- 2 cups (boiled and mashed coarsely)
Potatoes- 1 cup (boiled and mashed)
Cottage cheese/ Paneer- 1 cup (crumbled)
Onion- 1 cup (chopped)
Gram flour/ Besan- 2 tablespoon
Coriander powder- 2 teaspoon
Garam masala powder- 2 teaspoon
Chaat masala- 2 teaspoon
Red chili powder- 2 teaspoon
Lemon juice- 2 tablespoon
Salt to taste
Coriander leaves- 2 teaspoon (chopped)
Green chili- 1 (chopped)


To make the Rajma kebabs, we will start by soakin the rajma for at least 8 hours. After soaking, rinse them thoroughly and pressure cook the rajma along with salt until very soft. If you press the rajma between your fingers it should mash easily.
Otherwise, you can use the easily available canned kidney beans. I have used the canned one because this was not a planned dish, just an impromptu dish which came to my mind when I saw a can of beans lying in my fridge.

Next, we have to chop onions, coriander leaves and green chilis.
Mash the boiled potatoes.
Crumble the cottage cheese/paneer.

Add this kebab mixture into a large mixing bowl. Add the remaining kebab ingredients, except the oil and knead well to make a kebab dough.

Meanwhile soak the barbecue skewer sticks in water. This way they will not get burnt while cooking.

Divide the mixture into 8 portions to make seekh kebabs.
Take one portion, make a cylindrical kebab and insert a skewer in the centre.
In the same way prepare all the seekh kebabs.

Next, we have to cook the kebabs. For that, preheat a pan and grease it with oil. Place the seekh Kebab on the preheated skillet. 
Drizzle a few drops of oil over the kebabs and pan fry them on all the sides until lightly crisp or golden brown.
Place them on a serving platter and serve it along with chutney.