Drain the red kidney
beans and cook them in fresh water and salt in a pressure cooker till 6-8 whistles are given out. Open the lid when the pressure reduces completely and drain the beans.
Put the beans in a
mixer jar and grind to a fine puree. Transfer it into a bowl.
Add 1 tsp ghee and
mix well. Add browned onion paste, salt, ginger, chillies, onion and 2 tsps coriander leaves and mix well. Add red chilli powder, kitchen king masala, garam masala, roasted chana powder and rose water and mix well.
Divide the mixture into
equal portions and shape them into kababs.
Heat ghee in a
non-stick pan and shallow-fry the kababs on low heat, turning sides, till both sides are evenly golden. Drain on absorbent paper.
To make salad, tear
lettuce leaves and put into a bowl. Add coriander leaves and capsicums and mix well. Add salt and lemon juice.