How to make Rajma Kabab
Wash and soak Rajma overnight or for at least 8 hours. Wash couple of times and pressure cook with a pinch of salt. Once the pressure falls off, make sure the water is all evaporated.
Then wash and slash on the potatoes, microwave for 5 -6 mins, soak in water and peel the outer skin. Mash well once it's cooled.
In a wide bowl, take the cooked rajma, mashed potatoes, minced onions, ginger, garlic, green chilies along with Arbaic spice mix. Mix well and make either discs or oblong shaped kababs.
In a bowl, mix the corn flour with little water to make a paste. Then have a the breadcrumbs in another bowl.
Once ready to fry, dip the kababs in cornflour mix first and then in the breadcrumbs.
You can either deep fry, shallow fry or pan fry as per your wish.
Once done drain to a kitchen towel.
Serve with Harissa, the Tunisian Chili Sauce