A crunchy, smoky kebab made with kidney beans and beets paired with a velvety mustard sauce, these Beetroot Kebabs are perfect as an appetizer.
In a food processor, grind the boiled rajma until it’s relatively smooth. Make sure that your rajma is dry before adding it to the food processor. Transfer the rajma out into a separate bowl.
Add in the boiled beets into the food processor and grind. There should still be some texture, it shouldn’t be a paste. Make sure the beets are completely dry before grinding.
Heat 2 tbsp ghee in a nonstick pan on medium heat. Add in the beets and sauté for 2-3 minutes. Then, add in the rajma and cook for another minute until the mixture starts to dry out.
Turn the gas to low and add in the potatoes, almond powder, roasted besan (gram flour), ginger, green chilies, rose water, kewra water, nutmeg, and all the spices. Turn off the gas and mix everything together. If you don't have kewra water then use rose water instead.
Chill this mixture in the fridge for atleast half an hour so the mixture firms up and will be easier to shape. The ghee will thicken and help bind the mixture, so don’t skip it.
Take the mixture out of the fridge. Grease your hands with some ghee and shape it into kebabs and add in a piece of cheese in the center so it will melt during cooking. Please watch the instuctional video with the recipe on how to shape the kebabs.
Cover the kebabs with a cling wrap and chill in the fridge for about half an hour.
Heat some ghee in a pan and cook the kebabs until golden brown on both sides. If you want to roll the kebabs in some sesame seeds, do it before cooking so they won’t fall off.
For the dip, mix everything together and adjust any seasonings to your taste.