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Mash the boiled rajma with the back of a fork in a large bowl. Using your fingers, break the 2 slices of bread and add to the bowl. Add garlic, onions, green chillies, salt, cilantro and pommegranate seeds. Mix everything well. Make small round/ slightly big tikkis (patties) out of this. Shallow fry in oil on either side till brown. Drain out excess oil. Remove from oil and keep aside. Now take the bun. Cut it into 2 halves. Put one patties on the bun and put a sliced tomato over it. Cover with the other slice of bun. Likewise, repeat for remaining patties. Serve immediately with tomato ketchup.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Red kidney beans — Punjabi rajma chawal, Indian comfort food classic
Record your recipes and experiments — organized cooking journal
Red kidney beans — chili con carne, Indian rajma, red beans and rice
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon