### TranslatedIngredients: 250 grams Rajma (Large Kidney Beans) - cooked until soft,2 Onions - finely chopped,3 cloves Garlic - finely chopped,1 inch Ginger - grated,4 Green Chillies - finely chopped,1 sprig Coriander (Dhania) Leaves - finely chopped,2 teaspoons Cumin powder (Jeera) - roasted,2 teaspoons Coriander Powder (Dhania),1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Red Chilli powder,1 teaspoon Garam masala powder,1 tablespoon Roasted Gram Flour (Sattu Ka Atta),1 teaspoon Sugar,Salt,Sunflower Oil,3 tablespoons Khoya (Mawa) - grated ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Makhmali Rajma Kebab Recipe, drain all the excess water from the cooked rajma. Mash the cooked rajma, until almost smooth. Add all the ingredients, except khoya and oil, and mix well to form a kebab dough. Check the salt and spices and adjust to suit your taste.Divide the dough into 15 equal parts (or as per preference) and shape it into rounds and slightly flattened the Rajma Kebab.Preheat a skillet on medium heat, place the Makhmali Rajma Kebabs on the skillet, drizzle some oil over the kebabs and cook until browned and crisp on both sides. Once browned and crisp, reduce heat to minimum and sprinkle little khoya on each of the kebas.After a few minutes, the khoya will begin to melt; at this stage take the Kebas out carefully and place them on the serving platter. The Makhmali Rajma Kebab are extremely soft, so you need to be careful when taking them out of the skillet. Serve the Makhmali Rajma Kebab with onion salad and lime wedges. Sprinkle some grated khoya for garnish and serve hot as an appetizer for parties, along with dips like Red Picante Salsa Recipe or desi Dhaniya Pudina Chutney.