Description
Rajma Kebab Sliders are a fusion twist on the classic vegetarian kebab, made with spiced kidney beans (rajma) and aromatic herbs. Served on soft slider buns, these bite-sized sandwiches are perfect for a flavorful appetizer or snack.
Ingredients
Scale
- 1 1/2 cups cooked kidney beans (rajma), drained and mashed
- 1/2 cup breadcrumbs (or as needed for binding)
- 1/4 cup finely chopped onion
- 2 tbsp fresh cilantro, chopped
- 1 tsp grated ginger
- 1 green chili, finely chopped (optional for heat)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp garam masala
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder (optional for spice)
- Salt to taste
- 1 tbsp lemon juice
- 1 egg (or flax egg for vegan option)
- Oil for shallow frying
- Mini slider buns or small burger buns
- Fresh lettuce, tomato, and cucumber slices for topping
- Yogurt or chutney (optional, for serving)
Instructions
- Prepare the Kebab Mixture: In a large bowl, combine the mashed kidney beans, breadcrumbs, chopped onion, cilantro, grated ginger, green chili, ground cumin, ground coriander, garam masala, turmeric powder, red chili powder (if using), salt, and lemon juice.
- Bind the Mixture: Add the egg (or flax egg) to the mixture to help bind it together. Mix everything well until the dough is firm enough to hold its shape. If the mixture feels too loose, add more breadcrumbs.
- Shape the Kebabs: Divide the mixture into small portions and shape them into patty-sized discs, roughly the size of a slider bun.
- Cook the Kebabs: Heat a little oil in a non-stick pan over medium heat. Shallow fry the kebabs for 3-4 minutes on each side until golden brown and crispy. Remove and place on a paper towel to drain excess oil.
- Assemble the Sliders: Slice the slider buns in half and toast them lightly if desired. Place a cooked rajma kebab on the bottom half of each bun. Top with fresh lettuce, tomato, cucumber, and a dollop of yogurt or chutney, if using. Place the top bun on and serve immediately.
Notes
- For a vegan version, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of the regular egg.
- If you prefer baked kebabs, preheat your oven to 375°F (190°C), place the kebabs on a baking sheet lined with parchment paper, and bake for 20–25 minutes, flipping halfway through, until golden.
- These kebabs can be made ahead and stored in the refrigerator for up to 2 days. Reheat them in a pan or oven before serving.
- Feel free to customize the toppings with pickled onions or a spicy chutney for extra flavor!
- Prep Time: 15 mins
- Cook Time: 15–20 mins
- Category: Appetizer, Main Course
- Method: Shallow frying, Baking (optional)
- Cuisine: Indian Fusion
Nutrition
- Serving Size: 1 slider
- Calories: 160
- Sugar: 3g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 25mg