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The soothing, refreshing, revitalizing rains are here! The Monsoon season is a time when a wide variety of Pakoras is used as a dash of spice to make rainy days more memorable. In today’s post, we are going to look at an offbeat Pakora that is made with Rajma (Kidney Beans). Some health-conscious folks may worry about Pakoras being deep-fried – but this recipe uses cold-pressed Mustard Oil as the frying medium. Mustard Oil is packed with health benefits and is also proven to have very low levels of absorption in your food while frying – so relax!
Another ingredient that makes these Pakoras healthy is Rajma. Rajma is known to be a good source of soluble fibre and helps in stabilizing blood glucose levels as it has a low glycaemic index. It is also good for your heart and your bones. So overall, this is one of the healthiest Pakoras around!
Let’s take a look at the ingredients that you will require.
Ingredients for Pakoras
Kidney Beans (Rajma): 250 grams
Tomatoes: 100 grams
Onion: 1, small
Mustard Oil: 50 millilitres
Green Chillies: 2
Oats: 50 grams
Breadcrumbs: 30 grams
Red Chilli Powder: 2 teaspoons
Garam Masala: 2 teaspoons
Lemon: 1
Coriander (Dhania) Leaves: 30 grams
Salt: to taste
The quantities mentioned above are for two servings (or “two plates” in street food parlance). Adjust the quantities proportionately to suit the number of servings you require.
Preparation for Pakoras
Soak the kidney beans overnight.
Chop the tomatoes.
Chop the onion.
Finely chop the green chillies.
Extract the juice from the lemon.
Coarsely chop the coriander leaves.
Method for Pakoras
Carefully drain the soaked kidney beans and cook them in a pressure cooker till they are done.
Place the cooked kidney beans in a mixing bowl and mash them into a soft pulp using the back of a tablespoon. Add the tomatoes, onion and green chillies along with the red chilli powder, garam masala, lemon juice and salt. Mix well. Then add the coriander leaves and mix it one last time.
Use your hands to shape the mixture into palm-sized balls. Keep aside.
On a tray, mix the oats and breadcrumbs.
Roll each kidney bean ball in the oats and breadcrumbs mixture, ensuring that it is evenly coated.
Heat the Mustard Oil in a pan on a Medium flame. When the oil reaches its smoking point and emits whiffs of aromatic white smoke, reduce the flame to Low.
Deep-fry the oat-breadcrumb coated kidney bean balls till they take on a golden brown colour. Ensure that all sides of the balls are evenly fried.
You can place the deep-fried balls on paper towels to drain the excess oil, but like we said earlier, cold-pressed Mustard Oil is healthy and is also absorbed in very small amounts into the food being deep-fried – so draining the oil isn’t a necessary step. The choice is yours.
Your delicious (and healthy) Rajma Pakoras are now ready. Serve them hot along with tomato ketchup, mustard sauce or any chutney that you prefer. You could also serve them with the mouth-watering Achaar that you made recently, during the pickling season.
You can find more recipes at : https://www.purioilmills.com/recipes-in-english/
