How to make Rajma Ki Galouti


This recipe is from FoodFood TV channel & has featured on Hi Tea.

Main Ingredients : kidney beans (rajma), brown onion paste

Cuisine : UttarPradesh

Course : Snacks and Starters

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Rajma Ki Galouti

You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.

For more recipes related to Rajma Ki Galouti checkout Rajma Pav Bhaji. You can also find more Snacks and Starters recipes like Takatak Masala Dosa, soya pulao, Herb Crusted Basa, Potato Crisps With A Difference .


Rajma Ki Galouti Recipe Card

Rajma Ki Galouti

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Rajma Ki Galouti Recipe

  • kidney beans (rajma) pressure cooked and pureed 1 1/2 cups

  • brown onion paste 1 1/2 tablespoons

  • cashewnut paste 1 1/2 tablespoons

  • Salt to taste

  • red chilli powder 2 teaspoons

  • A few saffron strands

  • screwpine essence (kewra) 1 teaspoon

  • ghee 2 tablespo for shallow frying

  • roasted chana dal powder 3 tablespoons

  • butter 1 teaspoon

  • hung yogurt 2 tablespoons

  • onion finely chopped 1 small

  • tomato finely chopped 1 small

  • A few fresh mint leaves for garnishing

  • A few fresh coriander sprigs for garnishing

  • For Galouti masala

  • cumin seeds 1 teaspoon

  • coriander seeds 1 teaspoon

  • black cardamoms 4

  • green cardamoms 8-9

  • fennel seeds 1 tablespoon

  • black peppercorns 15-20

  • cinnamon 1 inch

  • star anise 2

  • cloves 5-6

  • carom seeds 1 teaspoon

  • dried rose petals 1 tablespoon

  • bay leaves 2

  • vetiver (khus) 2 grams

  • paan ki jad 3 grams


Step 1

To make galouti masala, dry roast cumin seeds, coriander seeds, black cardamoms, green cardamoms, fennel seeds, peppercorns, cinnamon, star anise, cloves, carom seeds, rose petals, bay leaves, vetiver and paan ki jad till fragrant. Remove from heat, cool

Step 2

Place 1 small piece of coal on direct flame and heat it till red hot.

Step 3

Take pureed kidney beans in a bowl. Add onion paste, cashewnut paste, salt, 1 tsp red chilli powder, 1½ tbsps galouti masala, saffron strands, screwpine essence and 2 tbsps ghee and mix well. Add roasted chana dal powder and mix well.

Step 4

Place a small steel katori or a small heatproof glass bowl in the centre of the kidney beans mixture. Put the heated coal piece in it and add butter. Seal immediately with an aluminium foil and rest for 5 minutes.

Step 5

Heat ghee in a non-stick pan. Divide kidney beans mixture into 8 equal portions shaped into kababs, place on the pan and shallow-fry till evenly golden from both the sides. Drain on absorbent paper.

Step 6

Take yogurt in a bowl. Add salt, remaining red chilli powder, onion, tomato and mix well.

Step 7

Garnish kababs with a fresh mint leaves and coriander sprigs and serve hot with yogurt mixture.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.