Wash and soak the rajma for 12 hours and pressure cook it for 4-5 whistles.

Drain the water completely. Let this cool.

Add the cooked rajma to the mixie and add few mint leaves, few coriander leaves, 5-6 garlic cloves, and a small piece of ginger.

Grind this into a paste. If it is too thick, you can add a few tbsp of water.

Transfer this to a vessel.

Now add ¼ cup of Ragi flour. You can add gram flour | besan flour. If you want to make it non-gluten free, feel free to use Plain flour| Maida too.

Add 1 tsp red chili powder, salt, and 1 tsp garam masala

Mix well into a thick dough.

Grease hands with oil.

Take a big lemon sized portion of the dough and make a ball and flatten it.

Repeat this for the rest of the dough.

Patties are ready. You can refrigerate this cook it later too.

In a pan add 2-3 tbsp oil for shallow frying.

Place kebabs in batches.

Cover and cook for 5-7 mins in medium flame.

Flip and cook for 5 mins.

Take out from the pan and sprinkle little chaat masala.

Rajma Galouti Kebab is ready.