Why waste when you can create!!

I have this recent obsession of turning all my leftovers into something that I would love to gorge upon. Pakodas, Kebabs, Paranthas for now the list ends here. I love making delicious sometimes healthy sometimes full of oil, dishes. Yes I do realize, there are many recipes out there with so many versions. In that case, what’s the harm in adding one more to the list :p :p

I will start with Kebabs – my current obsession. Now, since I am a vegetarian, and plus I have only experimented with leftover veggies…so my dear meat lovers, kindly wait your turn.. maybe one day, some day, I will post a recipe about leftover chicken. Till then enjoy this veggie delight *slrup*

I have used this particular recipe of kebab with the following leftover dishes

  1. Rajma (cooked/boiled)
  2. Kala Chana (cooked/boiled)
  3. Palak Paneer


Ingredients –

Depending upon the quantity of the leftover dish, please add or reduce the quantity of the ingredients.


1 cup Rajma (cooked/boiled)

2 slices of bread

1/2 cup roasted besan

2 to 3 tablespoon bread crumbs

1 small onion chopped

1 to 2 green chillies chopped (optional, you can put as per your taste too)

1 teaspoon ginger garlic paste ( you can add chopped ginger garlic too, I prefer the paste)

1 teaspoon red chilli powder (or as per taste)

1 teaspoon chaat masala

1/2 teaspoon dhaniya/coriander powder

1/2 teaspoon zeera/cumin powder

1/4 teaspoon Amchoor

Salt as per taste

Fresh Mint leaves chopped or dried mint leaves

Kasuri methi

Fresh Coriander Leaves chopped or Dried Coriander leaves

Optional – You can also take boiled soya granules, or paneer to bind the dough.

Point to note – when using the cooked Rajma/Kala Chana/Palak Paneer you will need to adjust the quantity of the dough with roasted besan/gram flour, breadcrumbs or extra slice of bread or else, when deep frying the kebabs will break in the hot oil.



  • Put together the ingredients in a mixing bowl and knead a soft and bit tight dough.
  • Take small bits (lemon size) and make them round, and then flatten them
  • You can shallow fry, deep fry or even bake these kebabs on your griddle or frying pan. I have tried all three methods. Two personal favorites are deep fry & baking on the griddle. This baking one was done by my mother, I thank her for teaching me that.
  • Et voila – Kebabs are ready to be served with chutney or dip of your choice. I relish them with homemade green chutney.


I made these for a Diwali party, using Boiled Rajma which were deep fried.

I have made using cooked rajma but I don’t have any pictures as of now. The next time I make it, I will do step by step by pictures or if I am too lazy then I’ll post the end result.


This same method can be used with boiled or cooked Kala Chana using the same ingredients.

Ohhh that’s too much talk about food and it makes me hungry!!! I am off to binge on some snacks now. Who knows I might come back with a new dish πŸ˜‰ πŸ˜‰