Rajma Tikki

Rajma Tikki

Prep time: 8 hours
Cook time: 1 hour
Number of servings: 6-7 persons

Ingredients

Rajma Beans - 1 bowl
Water
Mustard Oil (or oil of your choice - vegetable oil or olive oil)
Onion - 1 no
Ginger - 1 tsp (finely chopped)
Garlic - 1 tsp (finely chopped)
Green Chili - 1 tsp (finely chopped)
Turmeric Powder - 1/2 tsp
Chili Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Garam Masala - 1/2 tsp
Salt
Pepper
Potatoes - 2 small
Kashmiri Chili Powder - 3/4 tsp
Coriander Leaves
Mint Leaves
Bread Crumbs - 3 tsp

Method

1. Soak Rajma Beans for 8-10 hours (overnight)

2. Pressure cook the rajma beans (add water if required), till it becomes soft.



3. After the beans are pressure cooked, strain the excess water and blend the rajma beans in a mixer.



4. Take a wide saucepan. Add little mustard oil, one chopped onion. Stir well (You can use any oil of your choice - vegetable oil or olive oil)

5. To this add one finely chopped ginger, one finely chopped garlic and one finely chopped green chili.



6. Once the onions turn transparent, add 1/2 tsp turmeric powder, 1 tsp chili powder,1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp garam masala and season it with salt. Add a dash of pepper at the last and mix well.



7. Add the mashed rajma beans and mix well.



8. Add 2 small boiled and cut up potatoes, 3/4 tsp of kashmiri chili powder and mix it well. Turn off the stove and cool the mixture.



9. Mash the potato and knead it with the tikki mixture.

10. Add some fresh coriander leaves, mint leaves and 3 tsp of bread crumbs. Season it with a little salt and roll the mixture into small patties.



11. Add oil in a wide saucepan. Gently place the tikkies in the pan and shallow fry it.



12. Don't fry them too long, put them in a pan while it is hot. Keep them for a minute on each side and remove the tikkies.



Enjoy soft, delicious rajma tikkis at home.




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