Rajma Tikkis / Red Kidney Beans Patties

August 27, 2012 By Radhika 29 Comments

I’m always on the look out for easy to make and healthy snacks that I can feed the kids when they come back from school. We all love rajma / red kidney beans at home and as I often make sundal for the kids to snack on and add them to Dal Makhani to have with rotis for our dinner, these beans are always available in the pantry. So last week when I made rajma sundal, I reserved some of the rajma and made these tikkis and the kids loved it to bits.

These tikkis make a wonderful snacks box item. You can pack these tikkis as it is or you can use this as a patty in a burger. Just cut the burger buns / dinner rolls horizontally. Toast them on a griddle, apply mint chuntey on one half and the garlic chutney on the other half and place this tikki / patty in the middle and there you go.

This recipe is adapted from Tarla Dalal’s Healthy Starters book.

Rajma Tikkis

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Makes: 8

Ingredients:

Rajma / Red Kidney beans – 100 gms
Potatoes, boiled and mashed – 2
Onion – 1
Green chillies – 2
Ginger – 1/2 inch piece
Cheese, grated – 3 tbsp
Garam masala powder – 1/2 tsp
Chaat masala powder – 1/2 tsp
Turmeric power – 1/4 tsp
Coriander leaves – 2 tbsp
Corn flour – 3 tbsp
Salt – to taste
Oil – to cook

Instructions:

1. Soak rajma / red kidney beans over night and pressure cook till soft in enough water. Drain completely and cool. Pulse in a mixer 2-3 times till they become coarse.

2. Chop the onions, green chillies, ginger finely.

3. Heat a pan with 1 tsp oil. Add ginger and green chillies and sauté for 1/2 minute. Now add onion and sauté till they turn pink.

4. Now add the pulsed rajma, mashed potatoes, chaat masala powder, turmeric powder, garam masala powder, salt and cook over low flame for 3-4 minutes. Stir continuously to avoid sticking to the bottom of the pan.

5. Take off fire. Add grated cheese, coriander leaves, 2 tbsp corn flour and mix well. Keep aside to cool.

6. Take a small lemon size from the mixture and make into a ball. Flatten it slightly between your palms.

7. Spread the remaining corn flour on a plate and roll these tikkis till they are evenly coated on both sides.

8. Heat a non-stick tawa (griddle) and place the tikkis on it. Drizzle a few drops of oil around the tikkis and cook till they turn brown on both sides.

9. Serve hot with tomato ketchup.

Notes:

You can either shallow fry or deep fry these tikkis.
Instead of coating the tikkis with corn flour you can also use fine bread crumbs.
For a low calorie version you can replace grated cheese with paneer / cottage cheese or you can totally skip this ingredient.
You can skip the corn flour altogether and instead use 2 slices of bread to help with the binding.

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This is off to Let’s Cook Series #17 ~ Starters / Appetizers