Soak rajma overnight. Pressure cook till soft by adding enough water and some salt.
Store the stock of the rajma in the refrigerator. It can be used in any other recipe.
Mash the rajma to make a paste of it or you can blend in a blender too.
Blend the corn to a coarse paste and mix it to the rajma paste.
To this, add all the remaining ingredients – salt, ginger garlic paste, cumin, chopped spring onion and coriander and mix well and make into a thick mixture.
Now make small lemon sized balls out of the mixture.
Press each ball on your palm to make a flat round patty. Roll it on a flat surface to make edges even.
These patties can be deep-fried in oil or shallow fried with little oil on a griddle.
Notes
* You can add any grated veggies of your choice to this mixture and make patties.** If the mixture gets thin, make it thicker by adding little corn flour.