For 4 Person(s)
Soak the red kidney beans overnight in a pot with 10 cups of water.
Put the beans to boil in the same pot. When the water starts to boil, skim the foam from the top, cover the pot, reduce the heat to medium and cook until the rajma is soft (about 30 minutes).
Drain the water in a colander and mash the beans to a paste with a potato masher.
Heat 1 tablespoon of canola oil, sauté the chopped ginger and green chili over medium heat for 2 minutes and add to the rajma mash.
Mix all the powders and salt to taste.
Divide the mix into 8 equal parts and shape them into round and flat patties about 1/2 inch thick and 1 1/2 inch in diameter.
Mix the flour and the water to make a batter. The batter should coat the back of a wooden spoon.
Crush the vermicelli fine in a bowl. Individually dip the patties in the batter and then roll it in the vermicelli making sure to coat the patties on all sides.
Heat half a cup of oil in flat cast iron skillet over medium heat. When hot, put half of the patties into the skillet and cook on one side until golden brown and crispy for about 4 minutes. Flip the patties and cook for a further 4 minutes till crispy and golden brown.
Repeat this procedure with remainder of the patties.
Serve with fig chutney.