Rajma and Quinoa Kebab

Chef Monika Manchanda

Cook Time: 10 mins

Serves: 2-3 People

Try to think about a regular lunch at home and immediately, Rajma Chawal comes to mind. Known as Red Kidney Beans around the world, it’s delicious spicy and rich taste makes it popular among both adults and children. Today, you can learn how to multiply the Protein content of Rajma by adding it with the nutritious Quinoa to prepare delectable Kebabs!


  • 250 gms Rajma; pressure cooked and mashed
  • 50 gms Paneer (grated) or 1 boiled potato
  • 100 gms quinoa cooked
  • 3 tbsp Roasted Besan Gram flour
  • 2 tsp Red Chilli Powder
  • 4-5 Saffron strands
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • ½ tsp Cardamom Powder
  • ¼ tsp Fennel Seed Powder
  • ½ tsp Black Pepper Powder
  • 2 tbsp fresh Coriander leaves, chopped
  • Salt to taste
19 gms


  • For making quinoa and rajma kababs, mix all the ingredients and spice powders.

  • Now, divide this mixture into 8-10 portions. The number of portions will depend on the number of Kebabs you want to make. Choose the quantity of ingredients accordingly. Now flatten out these portions with the palms of your hands into a dough like shape.

  • Having prepared these, heat oil in a heavy bottom pan and shallow fry them till they turn crisp and golden brown from both the sides. Your Kebabs are now ready!

  • Drain the extra oil on absorbent kitchen paper and serve these Kebabs with your green chutney or a yoghurt dip. Indulge, Guilt Free!


Serve with your green chutney or a yoghurt dip


Fibre: 19 g

Carbs: 80.5 g

Protein: 26.5 g

Fats: 6.8 g

Calories: 477 cal