Rajma Gilouti Kababs (Kidney Bean Patties)

Kidney beans pattices cooked with mild and aromatic Indian spices.

I am sharing the recipe of the famous Galouti Kababs of Awadhi cuisine (of Lucknow in Uttar Pradesh). These kababs are very aromatic and have a velvety texture which makes them melt in the mouth. Served with Roomali Roti, Mint Yogurt Chutney and Salad.
Hope you all will enjoy these aromatic and delicate kababs. Please do drop by Nupur's wonderful blog U K Rasoi  for a huge collection of interesting and wonderful recipes.

INGREDIENTS-

• Boiled rajma-2 cup
• Cashew powder-2 tbsp
• Cottage cheese-2 tbsp
• Ginger paste-1/2 tsp
• Red chilli powder-1 tsp
• Galouti kabab masala-1tsp *
• Fresh coriander-2 tbls
• Mint leaves-6
• Saffron-a pinch
• Corn flour-2 tbsp (optional)
• Milk-1tsp
• Salt-3/4 ts

PROCEDURE-

1. Soak saffron in hot milk and crush .
2. Grind rajma(kidney beans) in the mixer with mint leaves and coriander(with steams)
3. Take a bowl ,add rajma ,mashed cottage cheese,ginger paste, cashew powder, galouti masala,chilli powder,salt and saffron milk.
4. Make round and medium thick pattice and lightly dust in corn flour.
5. Heat ghee in a non stick pan and shallow fry these kababs on medium heat from both sides.
6. Drain on a tissue paper.
7. Serve hot.

NOTE -If you don't have galouti masala then use garam masala .