Kidney Beans Falafel | Rajma Pakode Recipe by Healthy Kadai

flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour adds protein and fiber.

oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds a similar acidity.

cumin

🥗Healthier: ground coriander

💰Cheaper: caraway seeds

Caraway seeds provide a similar flavor profile.

Soak 1 cup of kidney beans (rajma) overnight.

Put the soaked kidney beans in a chopper and roughly chop them without boiling.

Chop 2 slices of bread in the chopper.

Mix the chopped kidney beans and bread together.

Add 5-6 boiled potatoes to the mixture.

Add spices: salt, chaat masala, and red chili powder to the mixture.

Optionally, add coriander leaves or curry leaves to the mixture.

Mix the entire mixture well.

Take small portions of the mixture and shape them into small cutlets (falafels).

Prepare a mixture of refined flour and water for coating.

Coat each falafel in the flour-water mixture.

Then coat each falafel with bread crumbs.

Heat oil in a khai (deep pan) for frying.

Deep fry the falafels on medium flame until they turn golden brown.

Remove the fried falafels and place them on tissue paper to drain excess oil.

Serve the falafels on a big leaf with mayonnaise or any chutney of your choice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens