Set out all your ingredients for ease of cooking. Drain the liquid from the red kidney bean (rajma) cans and wash the beans well. If you’re using dry beans, then soak the beans overnight. Next morning, cook the beans in a pressure cooker or on the stove top till tender.

Add the red kidney beans to a blender along with salt, coriander powder, ginger, garlic, cilantro and blend to a paste. You can add a little water if needed.

In a dry grinder, (I use a coffee grinder), grind the oatmeal to a powder. It’ll take probably take two pulses or three.

Transfer the spiced and blended red kidney bean (rajma) mixture onto a plate and add the oatmeal flour as needed to form a dough. Refrigerate for 30 minutes.

Use your hands to form big dough balls and flatten them out a little bit and then put them in between parchment paper to flatten them out even further into flat circular shapes (patties).

Shallow fry these patties (kebabs).

Now let’s assemble the sandwich! Gather your sandwich and place on a flat surface or a plate.

First, add a ayer of lettuce.

Next goes the rajma kebab.

Now, a layer of ketchup, if you would like. I like it!

Next, a slice of cheese. (American, Monterey Jack cheddar provolone all work).

Follow that with a layer of red crunchy onion.

Top that off with a couple slices of tomatoes.

Next up, drizzle some Bengali mustard called kasundi, if you can get your hands on it. Otherwise, you can use any mustard.

Now, add a generous layer of pickled cabbage.

Top that off with a few slices of avocado.

Cover with the top half of the sandwich bun and you are ready to dig in! Enjoy!