Crispy Rajma Chawal Balls with Beetroot & Eggplant Dipping Sauces
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About Crispy Rajma Chawal Balls with Beetroot & Eggplant Dipping Sauces
Inspired by my aunt's unforgettable Rajma Chawal, I've created a modern twist: crispy Rajma Chawal balls served with vibrant beetroot and smoky eggplant dipping sauces. This recipe is a delicious fusion of classic comfort food with innovative presentation, perfect for lunch or dinner.The concept is 'Taste wahi, soch nayi' – the same beloved flavors, reimagined! These flavorful bites combine the hearty goodness of kidney beans and rice with exciting, colorful accompaniments that elevate each bite to a memorable experience.Get ready to impress your friends and family with this unique and flavorful dish that's both visually stunning and incredibly delicious.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
- 1 bowl Kidney Beans boiled
- 1 bowl Rice boiled
- 5 tsp Puree beet root
- 1 bowl Tomato chopped
- 1 bowl Onion chopped
- 2 tsp Ginger chopped
- 2 tsp Garlic chopped
- 2 tsp Chilli green
- 1 tsp Chillies red
- 1 tsp Garam Masala
- 1 tsp Turmeric Powder haldi
- 2 tsp Coriander dhania
- 2 cup Coriander dhania
- 2 leaves Mint Leaves
- 4 tsp Lemon Juice
- 4 tsp Peanuts crushed
- 2 cubes Cheese
- 2 Eggs
- 50 gm Breadcrumb
- 2 bowl Oil
- 200 gm Hung Yogurt
- 1/2 tsp Pepper black
- 1/2 tsp Chaat Masala
Instructions
Prepare the Rajma Masala
- Heat oil in a pan. Add chopped onion and sauté until softened. Add minced garlic and ginger, then add chopped tomatoes and the spice blend. Cook for 4-5 minutes on low heat.
Divide the Masala
- Divide the cooked masala into two equal parts.
Prepare the Rajma Mixture
- Add one part of the masala to the cooked kidney beans. Mix well and cook for 2-3 minutes.
Assemble the Rajma Chawal Balls
- In a bowl, combine the cooked rajma mixture, cooked rice, chopped cilantro, green chilies, lemon juice, and crushed peanuts. Mix thoroughly.
- Form small balls, placing a cheese cube in the center of each.
Bread and Fry the Balls
- Dip each ball in the beaten eggs, then coat with bread crumbs. Fry in hot oil for 5-6 minutes, until golden brown and crispy.
Prepare the Beetroot Sauce
- In a bowl, combine hung curd, beetroot puree, minced garlic, chaat masala, and salt. Mix well.
Prepare the Eggplant Sauce
- Heat oil in a pan. Add the remaining masala, roasted and pureed eggplant. Cook for 4-5 minutes. Allow to cool, then blend until smooth.
Serve
- Serve the hot and crispy Rajma Chawal balls with the beetroot and eggplant sauces. Garnish with fresh cilantro and mint leaves.
Recipe Notes
Expert Tips
- For best results, use pre-cooked rajma (kidney beans) and basmati rice.
- Adjust the amount of red chili powder to control the spice level according to your preference.
- If you don't have hung curd, Greek yogurt works as an excellent substitute for the beetroot sauce.
- Roasting the eggplant before pureeing it adds a deeper, smokier flavor to the eggplant sauce. You can roast it in the oven or over an open flame.
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Recipe Nutrition
Calories: 556kcalCarbohydrates: 13gProtein: 6gFat: 54gSaturated Fat: 8gPolyunsaturated Fat: 13.8gMonounsaturated Fat: 27.6gFiber: 1gSugar: 4g
Nandini Diwakar
Articles: 36
4 Comments
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Such a perfect dish! Thank you.
This looks so good! Appreciate the share.
This looks divine! Can’t wait to make it.
Wow, this looks fantastic!