Ingredients
- Rajma – 1 cup
- Besan – 2 tablespoons
- Rice Flour – 1 tablespoon
- Fennel seeds (Sombu) – 1 teaspoon
- Cumin Seends – 1/2 teaspoon
- Red Chillies – 2
- Green Chilli – 1
- Fresh Ginger – a small piece
- Garlic flakes – 5 to 6
- Onion – 1
- Curry Leaves – few
- Asafoetida Powder – 1/4 teaspoon
- Salt – 1 teaspoon or as per taste
- Oil for deep frying
Directions
- Soak Rajma for atleast 8 hours or over night.
- Wash well and add two cups water and pressure cook for 4 to 5 whistles. When it is cooled, drain the excess water and put it in a mixie and grind it along with red chillies and sombu to a coarse paste.
- Chop onion and curry leaves finely.
- Crush ginger, green chilli and garlic flakes (use it with skin) and cumin seeds roughly.
- In a broad vessel put the rajma paste, besan, rice flour, asafoetida powder and salt. Mix well. Then add the crushed ginger, garlic, green chilli paste and chopped onion and curry leaves. Mix everything well. If necessary sprinkle one or two teaspoons of water and make a thick dough.
- Heat oil in a kadai. Take the rajma dough and pinch it into small pieces and put it in the hot oil and fry till it become crisp and golden brown.
- Serve as snack or side dish for rice dishes.
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