Before You Start
Mild
The 0.5 tsp red chilli powder provides the heat. For a milder kebab, reduce this to a pinch or omit it entirely; for extra heat, add a finely chopped fresh green chilli to the dough.
Make it with no chilli
Omit the 0.5 tsp red chilli powder from the dough mixture.
52 mins in total
52 mins hands-on (chopping and cooking).
Plan ahead: Use pre-cooked or canned kidney beans; if using dry beans, soak overnight and boil until soft before starting.
Contains: Milk (dairy), Sesame
Vegetarian · contains dairy. We check for milk, gluten, tree nuts, peanuts, mustard, sesame and celery. Always check your own labels, especially for asafoetida (hing), which often contains wheat.
Ingredients
For the Rajma Kebabs
For the Garlic Sesame Dip
Can't Find Something?
- 2 tbsp gram flour instead of 2 tbsp besan. This is the standard UK supermarket name for besan.
- 125g Greek-style natural yogurt instead of 0.5 cup curd. This provides the same creamy consistency as Indian curd.
Make It a Meal
Serve these kebabs with a side of fresh salad or as part of a wrap with wholemeal flatbread.
Serve two kebabs per person with a generous dollop of the garlic sesame dip and a side of fresh salad.
Good to Know
Nutrition values are approximate, per serving. IDYORA shares general wellness information — not medical advice.
Watch the Recipe
Key moments and transcriptStep by Step Instructions
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Prepare the Base
In a pot, combine 0.5 cup cooked rajma with 2 cups water and 0.5 cup chopped tomato. Boil on medium heat for about 10 minutes until the tomatoes soften and the water reduces significantly, then drain any excess liquid and transfer the mixture to a mixing bowl to mash into a coarse paste.
Done when: Tomatoes should be completely soft and the mixture should look like a thick, dry mash; do not leave excess water or the kebabs will fall apart.
15 mins hands-on
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Mix the Ingredients
Add the 0.5 cup chopped onion, 2 tbsp coriander leaves, 1 tsp ginger garlic paste, 0.5 tsp red chilli powder, 0.5 tsp cumin, 2 tbsp besan, and 0.5 tsp salt to the mashed rajma. Mix everything thoroughly with your hands until you have a firm, moldable dough.
Done when: The mixture should hold together like a firm dough; if it feels too sticky to shape, add a tiny bit more besan.
10 mins hands-on prep
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Shape the Kebabs
Divide the dough into 8 equal portions. Roll each portion into a ball and gently flatten it with your palms to form 1 cm thick round patties, ensuring the edges are smooth and not cracking.
Done when: Patties should be uniform in size; ensure the edges are smooth to prevent them from breaking during cooking.
10 mins hands-on prep
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Cook the Kebabs
Heat 1 tbsp vegetable oil in a non-stick tawa on medium heat. Place the patties on the tawa and cook for about 4 to 5 minutes on each side until they turn deep golden brown and develop a crisp, firm crust.
Done when: The crust should be deep golden brown and crispy to the touch; avoid flipping them too early or they may crumble.
12 mins hands-on
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Prepare the Dip
In a small bowl, whisk together 0.5 cup curd, 1 tbsp tahini, and 2 minced garlic cloves until the mixture is smooth and creamy. Sprinkle 1 tsp sesame seeds over the top before serving alongside the hot kebabs.
Done when: The dip should be smooth, creamy, and have a strong garlic aroma; ensure the curd is whisked well so there are no lumps.
5 mins hands-on prep
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Why It's Good for You
Kidney beans are a traditional legume that provides significant amounts of protein and dietary fibre1,2. As an important part of a balanced diet, they are recognized as a source of high-quality plant-based protein1,2. Research indicates that legumes like kidney beans are rich in essential minerals, including iron and zinc, which support energy and immunity3.
Sesame seeds are often described as an 'all-purpose nutrient bank' due to their rich profile of healthy fats, protein, and minerals like calcium4. They also contain lignan-like active ingredients that have been studied for their antioxidant properties4. Combining these ingredients creates a meal that is both nutrient-dense and satisfying4,3.
When planning dietary changes, especially if you are managing a specific health condition, it is best to consult with your doctor or a registered dietitian to ensure your meals align with your individual needs.
Sources
4
- Nutritional Evaluation of Legume Based Traditional foods of Palampur region of Himachal Pradeshexa.ai, 2023
- Determination of the protein quality of cooked Canadian pulsesUS National Institutes of Health, 2017
- Enhancing nutrition with pulses: defining a recommended serving size for adultsUS National Institutes of Health, 2017
- Sesame (Sesamum indicum L.): A Comprehensive Review of Nutritional Value, Phytochemical Composition, Health Benefits, Development of Food, and Industrial Applications - PMCUS National Institutes of Health, 2022
