This Paryushan, Try your hands On Some Rajma Galauti Kebab
- Tanisha Salwan
Updated : August 26, 2022 10:08 IST
Celebrate this Paryushan Parv by having Paryushan friendly veg kebabs without onion and garlic!
Jain community fondly celebrates Paryushan Parv, which is considered to be a festival of forgiveness. This is one of the significant festivals of Jains. It started on 24th August from Shwetambar Jains and will be from 31st August for Digambar Jains. The main objective behind celebrating Paryushan Parv is to attain salvation for the soul. People belonging to the Jain community follow the path of enlightenment by observing fasts and doing meditation and prayers.
We all know that Jains are quite very particular and specific about the food they have every day. Now, when it is Paryushan Parv, it is obvious that the rules might get stricter. In general as well, Jains do not have onion, garlic, and potatoes whereas, during Paryushan Parv, they also devoid themselves of having fruits as well as leafy vegetables. They prefer lentils, milk, milk products, rice, and cereals during the whole course of this auspicious festival.
Since there are quite many rules, people may wonder what to cook. They might have got bored over eating those regular dishes. But we have something for you that will not only be healthy but also delicious. You may have heard of rajma chawal but have you heard of rajma Galauti kebab? Yes, we have brought for you the recipe of rajma galauti kebabs that you can make at home and even serve to your guests. So, while being extremely careful, let us see the recipe of rajma galauti kebab for this Paryushan Parv. Have a look!
- 1 cup cooked rajma and 1 cup dry rajma
- Salt and black salt as per taste
- 1/2 tsp jeera powder
- 1/2 tsp ginger powder
- A pinch of hing
- 1/2 tsp amchoor powder
- 1 tsp chaat masala
- 1/2 tsp Kashmiri red chili powder
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala
- 1/4 tsp black pepper powder
- 2 pinches of cardamom powder
- A pinch of cinnamon powder
- 1 tsp roasted besan flour
- 1/4 tsp dried mint leaves
- 1/4 tsp kasuri methi
- 2 tsp ghee
- Some more ghee or homemade butter to cook the kebabs
- Take a mixer and grind cooked rajmas.
- Take a pan and add ghee. Also, add the rajma mixture.
- Add salt, black salt, and jeera powder and mix well.
- Add amchoor powder, hing, and ginger.
- Also add Kashmiri red chili powder, turmeric, and garam masala.
- Now add cardamom powder, black pepper powder, and cinnamon powder.
- Give a good stir to the rajma mixture while letting it cook.
- Add kasuri methi and stir well on low flame
- You can add water or little milk if the mixture looks dry.
- Add besan to get the mixture to a good consistency.
- Now, turn off the flame and keep the mixture aside to let it cool.
- Now make small flat balls from the mixture.
- Take a pan and add ghee.
- Shallow fry the rajma tikkis on it on low flame.
- Make sure you keep flipping them unless they will burn.
- Don’t cook too much otherwise it won’t be a galauti.
- Once done, serve hot and enjoy
- Do not overcook to mixture else it will become too dry.
- Use ghee or butter generously to cook the kebabs and serve them hot. It will become dry if it cools down.
- You can always recook these but tastes best fresh.
- Be easy on the salt since chaat masala also has salt.
Happy Paryushan Parv 2022!!