Bean there, done that!

Logo: Master Chef

Kandla Nijhowne

This childhood memory never ceases to amuse me. In our botany class we were taught that a bean is a kidney-shaped legume while our zoology teacher explained to us that a kidney is a bean-shaped organ! Whichever way you see it, the kidney bean is an economical, easily accessed high protein food in the vegetarian category. Rajma chaawal need not be the only way to dish it out. Make these spicy little kebabs out of them and serve them with ketchup and aplomb!

Kidney bean kebabs

• 3/4 cups dried kidney beans

• 1 medium-sized potato, boiled and peeled

• 1 1/2 slices of bread

• 1 inch piece ginger, peeled and minced

• 1 medium-sized onion, minced

• 3/4 tsp each jeera powder, garam masala, and ajwain to taste

• Chili powder and salt to taste

• Oil for shallow frying

• Chaat masala and lemon juice on completion.

Method

• Soak the beans overnight, then pressure cook till tender.

• Drain really well and mash completely along with slightly moistened bread slices.

• Mash the potato and mix with mashed beans and all the dry components.

• Lightly grease your hands and then shape the mixture into small flat discs.

• Heat up 1/2 inch of oil and shallow fry the kebabs in hot oil.

• Drain when crisp and serve sprinkled with chaat masala and a squirt of lemon juice.

Note: Care must be taken while cooking the beans and the potato. Overcooking will result in a mash that is squishy. The kebabs could become limp and oily. Prior to frying, the shaped cutlets can be rolled in finely crushed cornflakes for a crispy exterior.

(Nijhowne is a Chandigarh-based culinary expert)