Rajma Pakoda

  • Snacks
  • Servings
  • 2Spicy
  • 20-30 minsCook Time
  • Cuisine : North Indian
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Try this amazing recipe of Rajma pakodas in monsoon so that you can let your soul rejuvenate like never before. Boiled rajmas are mashed and mixed with herbs and spices, finally coated with oats and bread crumbs to seal the deal.


  • Rajma – 1 cup

  • Besan – 2 tablespoons

  • Rice Flour – 1 tablespoon

  • Fennel seeds (Sombu) – 1 teaspoon

  • Cumin Seeds – 1/2 teaspoon

  • Red Chillies – 2

  • Green Chilli – 1

  • Fresh Ginger – a small piece

  • Garlic flakes – 5 to 6

  • Onion – 1

  • Curry Leaves – few

  • Asafoetida Powder – 1/4 teaspoon

  • Salt – 1 teaspoon or as per taste

  • Oil for deep frying


Prestige kadhai

Step By Step Method

  • Step 1

    Soak Rajma for at least 8 hours or overnight.

    Step 2

    Wash well and add two cups water and pressure cook for 4 to 5 whistles. When it is cooled, drain the excess water and put it in a mixie and grind it along with red chillies and sombu to a coarse paste.

    Step 3

    Chop onion and curry leaves finely. Crush ginger, green chilli and garlic flakes (use it with skin) and cumin seeds roughly.

    Step 4

    In a broad vessel put the rajma paste, besan, rice flour, asafoetida powder and salt. Mix well. Then add the crushed ginger, garlic, green chilli paste and chopped onion and curry leaves.

    Step 5

    Mix everything well. If necessary sprinkle one or two teaspoons of water and make a thick dough.

    Step 6

    Heat oil in a Prestige kadai. Take the rajma dough and pinch it into small pieces and put it in the hot oil and fry till it become crisp and golden brown.

    Step 7

    Serve as snack or side dish for rice dishes.


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