🇮🇳 Indian

Kidney Beans 65

Name: Kidney Beans 65
Prep time: 18 min
Cook time: 18 min
Total time: 36 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 100 g Yogurt; 1 tsp Garam Masala; for deep-frying Vegetable Oil; 2 sprigs Curry Leaves; 2, beaten Eggs; 100 g All-Purpose Flour; 2 cans (400 g) Kidney Beans; 150 g Breadcrumbs; 80 g Corn Flour

🇮🇳 Indian

Crisp-fried kidney beans tossed with curry leaves and chili — the famous Chennai canteen classic. Ready in 36 minutes including prep.

Prep 18 min Cook 18 min Serves 4 Easy

Ingredients

Yogurt100 g
Garam Masala1 tsp
Vegetable Oilfor deep-frying
Curry Leaves2 sprigs
Eggs2, beaten
All-Purpose Flour100 g
Kidney Beans2 cans (400 g)
Breadcrumbs150 g
Corn Flour80 g

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Pat the kidney beans dry and season with the garam masala and a little salt.
2
Set up a breading line: flour, then beaten egg, then breadcrumbs — press the crumbs on firmly.
3
Heat 4-5 cm of oil to 180°C; a breadcrumb dropped in should sizzle straight away.
4
Fry the kidney beans in small batches until deep golden, 3-4 minutes per batch.
5
Drain on a rack, never on paper, and serve hot with mint leaves scattered over.

Chef's tip

Keep the oil at a steady 180°C — too cool and the coating goes greasy.

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Watch how it's made

Video: How to Make Best Kashmiri Rajma | Classic Chili Recipe | Red Kidney Beans 🫘 | राजमा · on YouTube