Rajma Nuggets

Ingredients

• 200 g cooked rajma (kidney beans), mashed
• 40 g onion, finely chopped
• 15 g coriander leaves
• 10 g green chilli
• 8 g ginger-garlic paste
• 20 g besan (chickpea flour)
• 5 ml oil for cooking
• 2 g cumin powder
• 1 g salt
• 50 g coriander chutney (to serve)

Preparation

1. Mash rajma with onion, ginger-garlic, cumin, salt and besan.
2. Shape into 6–8 small nuggets.
3. Heat oil in a non-stick pan.
4. Cook nuggets 3–4 min each side until golden and firm.
5. Blend coriander, chilli and a splash of water into chutney.
6. Serve hot nuggets with coriander chutney.