Ingredients:
Kashmiri red rajma–500gms
Channa dal powder–150gms
Amul cheese–150gms
Oil–100ml
Chopped green chilly–1tbspn
Asafoetida-1 tspn
Shah jeera–1tspn
Coriander powder–1tspn
Red chilly powder–1tspn
Garam masala powder–1tspn
Method of preparation:
Soak the Rajma overnight. The next day, boil the Rajma in a pressure cooker till it is soft and tender. Drain all the water and keep the Rajma on one side.
Blend Rajma in a food processor and make a fine paste. Add some oil in a ‘kadai’, put shah jeera and allow it to splutter. Add finely chopped green chili, Asafoetida and all the dry spices.
Then add the blended paste of Rajma and channa dal powder. Cook for about 20 to 25 minutes till the water evaporates and the mixture starts to leave the edges of ‘kadai’. Once cooked, take it out and allow it to cool. You can then add some grated Amul cheese.
Prepare the mixture into small balls and flatten it into small pattice. Now, take some ‘desi ghee’ and oil in a non-stick pan and shallow fry them on slow heat, till it turns crispy and golden brown from both sides. Enjoy on a good rainy day with some mint chutney and a fried green chilly.
(The recipe has been shared by Executive Chef Rahul Dhavale, Westin Mumbai Garden City)