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Red-Kidney-Bean-Patties-Savory-Broth
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Guide to Red Kidney Bean Patties & Savory Broth: A Wholesome Two in One Feast

In this guide, we explore a unique dual purpose recipe: Red Kidney Bean Patties (also known as Rajma Kebabs) and a bonus Spiced Bean Broth.
Prep Time20 minutes
Cook Time29 minutes
Total Time50 minutes
Course: Main Course
Servings: 4

Ingredients

  • The Base Pressure Cooked:
  • 1 cup Red Kidney Beans Dry, soaked overnight
  • 2 medium Potatoes peeled and halved
  • 3 cups Water
  • 1 tsp Salt
  • The Patty Masala:
  • 2 tsp Ginger minced & 2 Green Chilies (chopped)
  • 2 tbsp each Fresh Mint & Cilantro chopped
  • Dry Spices: 1/2 tsp Turmeric 1 tbsp Kashmiri Red Chili Powder, 1 tbsp Coriander Powder, 1/2 tsp Garam Masala, 1 tsp Dry Mango Powder (Amchur), 1 tsp Black Salt.
  • 1 –2 tbsp Poha Powder Ground flattened rice for binding.
  • Ghee or Neutral Oil for searing.
  • The Spiced Broth Bonus:
  • Reserved Bean Cooking Water
  • 1 tbsp Ghee
  • Tempering: 1 pinch Cumin seeds 1 tsp Ginger (minced), 1/4 tsp Asafetida (Hing), 1/4 tsp Turmeric, 1 tsp Red Chili Powder.
  • Juice of 1/2 Lemon.

Instructions

  • Step 1: The Base
  • Pressure Cook: Place soaked beans, potatoes, salt, and water in a pressure cooker. Cook for 3 whistles on medium heat until beans are completely soft.
  • The Separation: Drain the beans and potatoes through a colander. Save the dark cooking liquid in a separate bowl—this is the base for your broth.
  • Step 2: Crafting the Patties
  • The Hot Mash: While still warm, mash the beans and potatoes using a potato masher until smooth and dough-like.
  • The Binding Check: If the mixture feels sticky or wet, mix in 1–2 tablespoons of Poha powder. It should feel non-sticky to the touch.
  • Seasoning: Fold in the minced ginger, chilies, fresh herbs, and all the dry spices. Mix thoroughly.
  • Shape: Roll into smooth balls and flatten gently into round patties (approx. 2 inches wide).
  • Step 3: Searing
  • Low & Slow: Heat a thin film of ghee in a non-stick pan. Arrange the patties and cook on low-medium heat.
  • The Crust: Cook for 4–5 minutes until a deep golden crust forms. Flip carefully and cook the other side.
  • Step 4: The Savory Broth
  • The Tempering: In a small pot, heat ghee. Add cumin seeds, ginger, and asafetida.
  • Bloom & Pour: Add turmeric and red chili powder, then immediately pour in the reserved bean water.
  • Final Touch: Bring to a boil, season with black salt and lemon juice. Garnish with fresh mint.