Meena's Taste Mantra

Rajma Tikki - a nutritious and delicious Snack made with White Kidney Beans!

Amma had boiled some Rajma for making Rajma Stuffed Paratha. There was a bit of the boiled rajma leftover and this was not sufficient to make Rajma Curry! So Amma decided to make an interesting weekend snack out of this - Rajma Tikki!

We have never tasted this before and when Amma announced that she will be making these for Tea Time, it was a surprise! Seeing Amma go about with the process was interesting as she was building up the recipe purely on her instincts!

Whatever be the process, the end result was a smashing hit! We just loved these lovely Rajma Tikkis. Very wholesome and nutritious.

INGREDIENTS

3 tblsp Rajma | White Kidney Beans, boiled

2 Potatoes, medium size, boiled and peeled
1 tblsp Corn Flour

1 tblsp Pudina | Mint Leaves, finely chopped

1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
2 Green Chilli, finely chopped
1/2 " Adrak | Ginger, finely chopped
10 Raisins
1/4 tsp Garam Masala Powder
1/2 tsp Aamchur Powder | Dry Mango Powder
1 tsp Lemon Juice
To taste Salt
Oil, for shallow fry

METHOD

Crush the boiled rajma in a mixer to get a crumbly textured powder. Transfer this to a mixing bowl.
Gently mash the potatoes with just the tip of the fingers. Do not mash it very fine else the tikkis will become pasty.
Add the crumbled potatoes, corn flour, raisins, chopped adrak, green chilli, pudina leaves and coriander leaves to the rajma.
Gently toss the mixture.
Season the mixture with salt, garam masala, aamchur powder and lemon juice.
Mix well and gather to form a dough.
Make lemon size equal portions of the dough and give them any desired shape. We made a roundel and then flattened it to get a tikki shape. We got 9 tikkis for this quantity.
In a non stick flat bottomed kadhai, heat oil for shallow fry.
When oil is hot, reduce flame and place the tikkis, with space between two tikkis.
Once the bubbles begin to reduce, turn them gently to the other side and after a minute, gently remove the tikkis with a slotted spoon onto a tissue paper.
Serve hot with Tomato Sauce.

We have used:

1. Everest Royal Garam Masala
2. Everest Aamchur Powder
3. Tata Salt Lite
4. Kissan Tomato Sauce
5. Borges Olive Oil Light
6. Prown and Polson's Corn Flour

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.