Fixings 

Rajma – 1 container

Besan – 2 tablespoons

Rice Flour – 1 tablespoon

Fennel seeds (Sombu) – 1 teaspoon

Cumin Seends – 1/2 teaspoon

Red Chillies – 2

Green Chili – 1

New Ginger – a little piece

Garlic pieces – 5 to 6

Onion – 1

Curry Leaves – few

Asafoetida Powder – 1/4 teaspoon

Salt – 1 teaspoon or according to taste

Oil for profound browning

Headings 

Douse Rajma for atleast 8 hours or over night.

Wash well and include two glasses water and weight cook for 4 to 5 shrieks. When it is cooled, channel the overabundance water and place it in a mixie and toil it alongside red chillies and sombu to a coarse glue.

Slash onion and curry leaves finely.

Squash ginger, green stew and garlic pieces (use it with skin) and cumin seeds generally.

In an expansive vessel put the rajma glue, besan, rice flour, asafoetida powder and salt. Blend well. At that point include the smashed ginger, garlic, green bean stew glue and hacked onion and curry clears out. Blend everything admirably. On the off chance that vital sprinkle maybe a couple teaspoons of water and make a thick mixture.

Warmth oil in a kadai. Take the rajma mixture and squeeze it into little pieces and place it in the hot oil and broil till it get to be fresh and brilliant chestnut.

Serve as nibble or