Velvet Rajma Kebab Recipe Made Simple

To begin making the Makhmali Rajma Kebab formula, filter all the excess moisture from the cooked rajma.

Mash the cooked rajma, until almost seamless. toss in all the items required, except khoya and cooking oil, and toss together well to form a kebab flour base.

Check the seasoning and spices and adjust to suit your salty profile.Divide the flour base into 15 equal parts (or as per preference) and shape it into rounds and slightly flattened the Rajma Kebab.Preheat a skillet on medium toasty, place the Makhmali Rajma Kebabs on the skillet, empty gently some cooking oil over the kebabs and stew until browned and crisp on both sides. Once browned and crisp, reduce toasty to minimum and strew little khoya on each of the kebas.After a few moments, the khoya will begin to liquefy; at this stage take the Kebas out carefully and place them on the serving platter.

The Makhmali Rajma Kebab are extremely soft, so you need to be careful when taking them out of the skillet. offer the Makhmali Rajma Kebab with shallot salad and lime wedges.

strew some grated khoya for decorate and offer burning as an appetizer for parties, along with dips like Red Picante Salsa formula or desi Dhaniya Pudina Chutney.