Rajma Pakoda

A crunchy snack made with rajma beans, besan flour and other spices. It is served with evening tea or coffee. Check out these other pakoda recipes also.

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    This is the recipe for onion pakoda a common evening snack served with tea or coffee. See the recipe for quick onion pakoda also.

  • Onion Thool Pakoda

    Difficulty: Medium

    This pakoda made with onion and besan flour can be eaten as snack or can be served with hot sambar rice or pulav.

  • Ground Nut Pakoda

    Cooks in 70 minutesDifficulty: Medium

    A crunchy and spicy snack that is good with protein and made with peanut (ground nut).

  • Potato Pakoda

    Difficulty: Easy

    This Pakoda made with potatoes can also be added to Pakoda Kurma or to Mor Kuzhambu.

Rajma Pakoda

Recipe by S Kamala
0.0 from 0 votes
Course: SnacksCuisine: Indian, TamilDifficulty: Medium


Prep time


Cooking time



A crunchy snack made with rajma beans, besan flour and other spices. It is served with evening tea or coffee.


  • 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


  • Soak Rajma for at least 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.


  1. Rajma pakoda is something new for me. Will definitely try. Will fit for an evening snack with a cup of tea. 🙂

  2. nice pakoda mam thankyou

  3. nice pakoda mam


  4. pakoda is really looking tasty, it is a unique dish ,more dishes you can see in some vegetarian restaurants like sageetha as

  5. Madam,
    Can we use rajma without cooking?

  6. Can I use tinned rajma? And can this be shallow fried or cooked in the oven?

  7. Hi mam,

    Tried this recipe instead of sombu had jeera and I did not added garlic flakes. It came out well.excellent quick recipe.

    Thank you

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