Rajma Tikki
Instructions:
1. Prepare the Mixture:
In a mixing bowl, combine boiled and mashed rajma, Bengal gram flour, chopped onions, garam masala, ginger-garlic paste, coriander leaves, and salt. Mix well to form a stiff dough.
2. Shape the Tikkis:
Divide the mixture into four equal portions and shape them into small, flat patties.
3. Fry the Tikkis:
Heat ghee in a pan over medium heat. Fry the tikkis until they turn golden brown on both sides.
4. Serve:
Enjoy hot with mint chutney or a yogurt dip.
Special Comments
Topped with fresh mint, green chilies, and coriander, Rajma Tikki pairs perfectly with Takra, papad, or curd. You can also serve it with chapati or parathas for a wholesome meal. This flavorful and nutritious dish is a great addition to your menu.
Rajma Tikki
Notes/ Precautions
Proper Soaking & Cooking: Ensure rajma is soaked overnight and boiled until soft to achieve the right texture for the tikkis.
Binding Consistency: If the mixture feels too loose, add more Bengal gram flour to bind it properly.
Even Cooking: Fry on medium heat to ensure even cooking and a crispy exterior without burning.
Healthier Alternative: For a low-oil version, bake or air-fry the tikkis instead of deep-frying.