Crispy Rajma Rice Balls with Vibrant Beetroot Sauce
35 minutes
871 reads
About Crispy Rajma Rice Balls with Vibrant Beetroot Sauce
Give your favorite rajma chawal a fun, flavorful twist! These crispy rice balls, packed with kidney beans and aromatic spices, are elevated by a vibrant beetroot sauce. Perfect for a unique breakfast, brunch, or a satisfying snack, this recipe is a delicious fusion of traditional Indian flavors with a modern flair.The creamy beetroot sauce adds a beautiful pop of color and a subtly sweet, earthy counterpoint to the hearty rice balls. It's a delightful way to enjoy familiar tastes in a completely new and exciting way.Prepare to impress your family and friends with this inventive and delicious dish!
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
For the Rice Balls
- 1 cup Kidney Beans cooked and drained
- 1 cup Rice basmati, cooked and cooled
- 1 medium Onion finely chopped
- 2 clove Garlic minced
- 1 inch Ginger minced
- 1 medium Tomato finely chopped
- 1 tsp Chili Powder red
- 1 tsp Garam Masala
- 1/2 tsp Turmeric Powder haldi
- 1 tsp Coriander Powder dhania
- 1/4 cup Coriander chopped, dhania
- 1/4 cup Mint chopped
- 2 tbsp Lemon Juice
- 1/4 cup Peanuts crushed
- 2 oz Cheese cubed
- 2 Eggs lightly beaten
- 1/2 cup Breadcrumb
- Vegetable Oil as needed, for frying
For the Beetroot Sauce
- 1/2 cup Yogurt hung, greek yogurt can be substituted
- 5 tbsp Beetroot Puree
- 1 clove Garlic minced
- 1/4 tsp Pepper black, crushed
- 1/4 tsp Chaat Masala
- Salt to taste
Instructions
Prepare the Rajma Mixture
- Sauté finely chopped onions in oil until translucent. Add minced garlic and ginger, sauté for another minute. Stir in chopped tomatoes and cook until softened. Add red chili powder, garam masala, turmeric powder, and coriander powder. Cook for 2-3 minutes, stirring frequently.
- Add the cooked kidney beans to the spice mixture and cook for another 2-3 minutes until heated through.
Assemble the Rice Balls
- In a large bowl, combine the cooked rice, rajma mixture, chopped coriander and mint leaves, lemon juice, and crushed peanuts. Mix well to combine.
- Take a portion of the rice mixture, flatten it in your palm, place a cube of cheese in the center, and shape it into a ball. Repeat with the remaining mixture.
Fry the Rice Balls
- Dip each rice ball in the beaten eggs, then coat thoroughly in bread crumbs.
- Heat vegetable oil in a pan over medium heat. Carefully fry the rice balls until golden brown and crispy on all sides (about 5-6 minutes).
Make the Beetroot Sauce
- In a bowl, combine the hung curd (or Greek yogurt), beetroot puree, minced garlic, crushed black pepper, chaat masala, and salt. Mix well until smooth and creamy.
Serve
- Serve the hot and crispy rajma rice balls immediately with the vibrant beetroot sauce. Garnish with fresh mint leaves for an extra touch of freshness.
Recipe Notes
Expert Tips
- For best results, use freshly cooked, cooled rice to prevent the rice balls from falling apart.
- If the rice mixture is too dry, add a tablespoon or two of water to help it bind better.
- Adjust the amount of chili powder to your preferred spice level.
- For a richer flavor, you can toast the spices lightly in a dry pan before adding them to the onion.
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Recipe Nutrition
Calories: 224kcalCarbohydrates: 13gProtein: 6gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gFiber: 1gSugar: 4g
Nandini Diwakar
Articles: 36
5 Comments
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This looks incredible! Thank you.
This is fantastic! Thank you for sharing.
Looks so wonderful! Thanks for posting.
This looks so inviting! I’m eager to try it.
Absolutely mouthwatering! Thanks for sharing.