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Rajma kebab
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4 from 1 vote

Rajma Galouti kebab recipe

The vegetarian version of Galouti Kebab using Rajma
Prep Time20 mins
Cook Time50 mins
Soaking Time8 hrs
Course: Appetizer, Snack, Starter
Cuisine: Indian
Servings: 11 patties
Author: Jeyashri suresh


  • 2 cups Rajma | Red kidney beans soaked
  • Coriander leaves few
  • Mint leaves few
  • 5 cloves Garlic
  • Ginger a small piece
  • Salt as needed
  • ¼ cup Ragi flour
  • 1 tsp Red chili powder
  • 1 tsp Garam masala
  • 4-5 tbsp Oil for shallow frying
  • Chaat masala few optional


  • 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.



Ensure the Rajma is cooked well till soft.
2. You can make the same with horse gram or chickpeas too.
3. The patties can be served with the burger too.
4. This Rajma Galouti Kebab can be deep-fried as well.