Rajma Kibbeh
Redolent with a specialised spice, the Sumac powder, rajma kibbeh are flavourful and irresistibly appetising.

- european

Cooking Time

-8-10 Min

Preparation Time

- 10-15 Min



  • FOR the kibbeh
  • ¾ cup red kidney beanssoaked and partially boiled
  • 2 tsp spring onions chopped
  • 2 tbsp onions chopped
  • 2 tsp spring onion greens chopped
  • 1 tsp dill chopped
  • 1 tsp garlic chopped
  • 1 tsp ginger chopped
  • 1 tsp coriander leaves chopped
  • 1 tsp green chillies chopped
  • Salt to taste
  • ½ tsp red chilli powder
  • 1 tbsp almond powder
  • 1 tsp Sumac powder
  • Oil for frying
  • FOR stuffing
  • spring onion greens chopped
  • FOR serving
  • Dill and cucumber raita as required
  • FOR garnish
  • Sumac powder


  1. 1

    For the mixture, coarsely grind the soaked and boiled kidney beans, spring onions, onion, spring onion greens, dill leaves, garlic, ginger, coriander leaves, green chillies, salt and red chilli powder.
  2. 2

    Add this mixture to a mixing bowl.
  3. 3

    Add almond powder to the rajma mixture and mix well.
  4. 4

    Add Sumac powder and mix well.
  5. 5

    Shape the kibbeh like a pyramid.
  6. 6

    For stuffed kibbeh, fill chopped spring onion greens in the pyramid and seal properly.
  7. 7

    Deep fry the rajma kibbeh until crispy.
  8. 8

    Serve the rajma kibbeh with dill and cucumber raita.
  9. 9

    Garnish kibbeh with Sumac powder and serve piping hot.

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