Rajma Kebab Sliders - Kidney Bean Kebab Sliders
Rajma Kebab Sliders — with layers of a crisp veggies, smoky rajma kebab, and melty cheese, this is the ultimate slider recipe! Brushed with herbed garlic butter, drizzled with avocado crema, and topped with fresh strawberry salsa, these kidney bean kebab sliders are fresh, bright, and so satisfying!
Ingredients
Rajma Kebab:
- 1 1/2 cup rajma (kidney beans) , boiled or canned
- 2 green chilies
- 1 inch ginger
- 2 cloves garlic
- 1 tbsp oil
- 1 medium onion , finely chopped
- 1 small beetroot , grated
- 2 medium potatoes , boiled and grated
- 1 1/2 tsp taco seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp red chili powder
- 1 tsp roasted cumin powder
- 1/2 tsp oregano
- 1/2 tsp garam masala
- 2 tsp soy sauce
- 2 tsp lemon juice
- salt , to taste
- 2 tbsp cilantro , finely chopped
- 1/4 cup breadcrumbs
- ghee or oil , for pan frying
Veggies:
- 1 medium onions , thinly sliced
- 1/4 cup multicolor cabbage , thinly sliced
- 1 carrots , thinly sliced
- 2 tbsp mixed color bell peppers , sliced
Slider:
- 9 pcs slider buns
- 3 cup mint cilantro chutney
- 1 cup cheese
- 3 tbsp sriracha mayo
- 2 tbsp herbed garlic butter , 2 tbsp melted butter with 1 clove grated garlic and mixed herbs
- avocado crema , see my Tandoori Paneer Tacos with Avocado Crema recipe
- strawberry salsa , see my Strawberry Salsa recipe
Instructions
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In a blender, blend the rajma, green chilies, ginger, and garlic until the mixture comes together.
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In a pan, heat oil on medium heat and add in onions until slightly translucent and browned. Then, add in the beets and saute for 4-5 minutes until the water dries up.
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Add in potatoes and mix gently. Then, fold in your rajma mixture, all the spices, soy sauce, lemon juice, cilantro, and breadcrumbs until it’s mixed through. Take this off the heat and let cool.
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Once slightly cooled, divide the filling into 8-10 equal parts and shape into tikkis. Pan fry them in oil or ghee for about 2-3 minutes on each side until golden brown on both sides. Set these aside once done.
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To assemble the slides, slice your buns in half and place them on a balking dish. One side, generously spread your green chutney. Layer on half of your cheese and half of your veggies. Place your rajma kebabs on top and finish with the remaining cheese and veggies. On the other bun, spread your sriracha mayo and gently place this on top.
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Poke some small holes on top of your buns and brush it with your garlic herbed butter.
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Cover the buns with foil and bake at 375°F/190℃ for 15-20 minutes, until the cheese is melty.
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Once baked, drizzle with your avocado crema and top with strawberry salsa. Serve warm and enjoy!
Recipe Video
Recipe Notes
- You can shape the kebabs and cut the veggies a day in advance. Just pan fry the kebabs and assemble the sliders when you are ready to serve.
- To make mint-cilantro chutney at home, grind 1 cup cilantro, 1/4 cup fresh mint, 1 inch ginger (roughly chopped), 3 thai chilies, 2 tbsp thick sev bhujiya, 2 cloves peeled garlic (optional), 1/2 tsp cumin seeds, pinch hing, 1/4 tsp black salt, 1/2 tsp salt (adjust to taste), pinch sugar, 3 tsp lemon juice with 2 tbsp chilled iced water (adjust as per need). Keep the chutney a little bit on the thicker side, don't make it too runny. If you are making this for spreading on a sandwich then add 1/2 slice of small bread to it.