Description
Rajma Kebab Sliders are a flavorful and easy-to-make fusion dish combining spiced, creamy kidney bean kebabs with soft slider buns. This vegetarian snack offers a perfect balance of traditional Indian spices and modern bite-sized convenience, ideal for parties, game days, or a cozy snack at home.
Ingredients
Units
Scale
Main Ingredients
- 1 cup Rajma (Kidney Beans), soaked overnight and cooked until tender
- 1 medium Onion, finely chopped
- 1 tablespoon Ginger and Garlic Paste
- 1–2 Green Chilies, finely chopped (adjust to taste)
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala
- 1/2 cup Bread Crumbs
- 1/4 cup Fresh Coriander, chopped
- Oil for shallow frying
For Assembly
- Slider Buns (soft mini buns), as needed
- Yogurt or Mint Chutney (optional)
- Fresh cucumber slices (optional)
- Sliced onions (optional)
- Sliced tomatoes (optional)
Instructions
- Prepare the Rajma: Soak kidney beans overnight or for at least 8 hours. After soaking, rinse thoroughly and pressure cook or boil until soft and tender. Drain excess water and coarsely mash the beans, leaving some texture.
- Mix the Kebab Ingredients: In a mixing bowl, combine the mashed kidney beans with finely chopped onion, ginger-garlic paste, green chilies, fresh coriander, cumin powder, coriander powder, and garam masala. Gradually add breadcrumbs to bind the mixture without making it dry.
- Shape and Cook the Kebabs: Refrigerate the mixture for 30 minutes to firm up. Shape into small, slider-sized patties using a spoon or cookie scoop for uniformity. Heat oil in a skillet over medium heat and shallow fry the kebabs until golden brown and crisp on both sides, about 3-4 minutes each side.
- Assemble the Sliders: Slice the slider buns and toast them lightly with butter or oil, if desired. Spread a layer of yogurt, mint chutney, or tamarind sauce on the buns. Place a warm Rajma Kebab patty inside each bun and add optional toppings such as cucumber slices, sliced onions, or tomatoes for extra crunch.
Notes
- Gradually add breadcrumbs to avoid dry kebabs and keep them moist yet sturdy.
- Refrigerate the bean mixture for 30 minutes before shaping to prevent patties from falling apart during cooking.
- Use a cookie scoop or spoon to ensure uniform kebabs for consistent cooking.
- Cook kebabs on medium-low heat to heat thorough without burning.
- Lightly toast buns with butter or oil for enhanced flavor and texture.
- Store leftover kebabs in an airtight container in the refrigerator for up to 3 days; keep buns separate to prevent sogginess.
- Freeze cooked kebabs on a tray before transferring to a freezer-safe container; good for up to 2 months.
- Reheat kebabs in oven or air fryer for best crispiness; avoid microwaving to prevent sogginess.
Nutrition
- Serving Size: 1 slider
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg