How to make Rajma Falafal -
Rajma replaces kabuli chana in these falafals which taste just as good. Generally falafels are prepared using chickpeas but we have replaced chickpeas with kidney beans. Quick way to make 'rajma' falafel. Kids are not very fond of eating but they like it when the same food is presented in a different manner. Let's try the commonly cooked 'Rajma' in a new form.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Red Kidney Beans, Garlic (लहसुन)
Cuisine : Fusion
Course : Snacks and Starters
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For more recipes related to Rajma Falafal checkout Refried Beans, Rajma Galouti Kebabs, Rajma Dhokla, Red Kidney Bean and Coriander Burgers . You can also find more Snacks and Starters recipes like Spicy Paunk Bhel Uttapam Sandwich Singhadecha Pithacha Dhokla Seasoned Mushroom Caps
Rajma Falafal Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Rajma Falafal Recipe
Red Kidney Beans soaked, boiled, drained and lightly mashed 1 cup
Garlic 3 cloves
Salt to taste
Couscous cooked ¼ cup
Fresh coriander leaves finely chopped 3-4 tablespoons
Fresh mint leaves finely chopped 2 tablespoons
Spring onion greens finely chopped 2 stalks
Roasted cumin powder 1 teaspoon
Red chilli powder 1 teaspoon
Black pepper powder ¼ teaspoon
Soda bicarbonate a pinch
Oil to deep fry
Method
Step 1
Finely chop garlic cloves and add little salt to it.
Step 2
Mix together rajma, couscous, coriander leaves, mint leaves, spring onion greens, garlic, roasted cumin powder, red chilli powder, black pepper powder, soda bicarbonate and salt in a bowl and mash lightly. Heat oil in a fryer.
Step 3
Divide the mixture into equal portions and roll them into round falafals.
Step 4
Gently slide them into hot oil and deep till half done. Drain on absorbent paper. Press them slightly.
Step 5
Reheat the oil and deep-fry the falafal till golden and crisp. Drain on absorbent paper.
Step 6
Transfer the falafals on the serving plate and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
