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Explore Rajma Ke Kebab | Easy Rajma Tikki & Soup Recipe | मुँह में घुलने वाले राजमा के कबाब | Sanjyot Keer with 261,531 views, 5,315 likes, and 235 comments. Experience the impact of this video content that has captured audience attention.

Full written recipe - Rajma Ke Kebab (with Bonus soup recipe) Prep time: 20 minutes Cooking time: 30 minutes Serves: 3-4 people Ingredients: Rajma Kebab For Boiling CHITRA RAJMA | चित्रा राजमा 1 CUP POTATO | आलू 2 MEDIUM SIZED WATER | पानी AS REQUIRED SALT | नमक A LARGE PINCH Kebab Mixture GINGER | अदरक 2 TSP (CHOPPED) GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED) MINT | पुदीना A HANDFUL (CHOPPED) FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) TURMERIC POWDER | हल्दी पाउडर 1/2 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP CORIANDER POWDER | धनिया पाउडर 1 TBSP GARAM MASALA | गरम मसाला 1/2 TSP DRY MANGO POWDER | अमचूर पाउडर 1 TSP BLACK SALT | काला नमक 1 TSP RED CHILLI FLAKES | रेड चिली फ्लेक्स TO TASTE SALT | नमक TO TASTE GHEE | घी 1/2 TSP (for cooking) Method: Wash and soak the rajma overnight. Discard the water from the soaked rajma and put them into a pressure cooker along with the halved potatoes, salt, and enough water, pressure cook for 3 whistles over medium flame. Let the cooker depressurize, then check, the rajma should be completely soft and mashable. Strain using a sieve and reserve the stock to make a quick soup later. While still warm, mash the cooked rajma and potatoes together using a masher until smooth. Once the mixture cools slightly, take a small portion and shape it into a roundel, then press gently into a tikki. If it feels sticky or loose, grind some dry poha and add gradually to improve binding. Add ginger, green chilli, mint, coriander, all powdered spices, black salt, and regular salt. Mix thoroughly until the mixture is well combined and holds its shape. Divide into equal portions, roll into roundels, and flatten slightly into tikkis. You can make about 15 kebabs, each weigh 50 grams using this recipe. Heat a pan or tawa and brush it lightly with ghee. Place the kebabs and cook over medium-low flame until golden brown and crisp on both sides. Avoid adding too much ghee, excess fat can cause the kebabs to break apart. Once perfectly golden, remove and serve hot with green chutney and rajma soup made from the reserved stock, a wholesome, protein-rich meal. Special Green Chutney for Kebabs Ingredients: FRESH CORIANDER | हरा धनिया A LARGE HANDFUL MINT | पुदीना A HANDFUL GARLIC | लहसुन 2 CLOVES GREEN CHILLI | हरी मिर्च 2 NOS. BLACK SALT | काला नमक 1/2 TSP SALT | नमक TO TASTE CUMIN SEEDS | जीरा A PINCH ICE CUBE | बर्फ का टुकड़ा 1 NO. WATER | पानी AS REQUIRED THICK CURD | गाढ़ा दही 1/2 CUP Method: Add all the ingredients of the chutney into a mixer jar and grind it into a thick, fine chutney using very little water. In a bowl add the chutney along with the thick curd and whisk well to make a smooth chutney. Your delicious & super flavorful green chutney is ready, perfect for kebabs and tikkis. Quick Rajma Soup (using the stock) Ingredients: GHEE | घी 1 TBSP CUMIN SEEDS | जीरा A LARGE PINCH GINGER | अदरक 1 TSP (CHOPPED) GREEN CHILLI | हरी मिर्च 1–2 NOS. (CHOPPED) HING | हींग 1/4 TSP TURMERIC POWDER | हल्दी पाउडर 1/4 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP RAJMA STOCK | राजमा का पानी BLACK SALT | काला नमक 1/2 TSP SALT | नमक TO TASTE DRY MANGO POWDER | अमचूर पाउडर A LARGE PINCH LEMON JUICE | नींबू का रस 1/2 NO. MINT | पुदीना A HANDFUL (CHOPPED) FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: Set a kadhai or a stock pot over high flame and let it get hot, then add ghee and let the ghee heat up as well. Add the cumin seeds, let them crackle then add in ginger, green chilli, hing turmeric powder, kashmiri red chilli powder and rajma stock, stir well and add the remaining powdered spices, lemon juice, mint and fresh coriander, bring the soup to a boil. Your delicious, quick and comforting Rajma Soup is ready. #YFL #SanjyotKeer #rajmakebab #vegkebab Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Boiling Rajma & Potato 1:10 Mashing Rajma & Potato 1:58 Tips for Binding 2:41 Patty Mixture 3:44 Shaping Kebabs 4:35 Cooking Process 4:54 Chutney 6:22 Bonus Soup Recipe 7:46 Plating 8:58 Outro 10:32

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