Transfer the masala paste to rajma paste. Further add all spices, 1 tsp ghee and ¼ cup besan.
Combine well making sure the spices are combined well. Grease the hands with oil and shape a small ball sized mixture.
Roast in tawa heating 2 tbsp oil. Roast on both sides until the Galotti kebab turns golden and crisp. Use paper towel to remove extra oil from the kebab.
Finally, enjoy Galotti kebab or rajma kebab with green chutney.
Grind coriander & mint leaves with salt and lemon into a smooth chutney.
