Change your location
Hello, UserYour Account
Your cart is empty
Free Delivery Over $30
Minimum Order Value: $25
Delivery Charge: $4.25 I Free Delivery Above $25
Minimum Order Value: $[MinOrderAmt]
When you combine with Food, Tiffin or Catering. Offer valid till today only! Hurry up!
By Neha Agrawal
Rajma tikki is a famous North Indian delight made using kidney beans, herbs, and spices and served warm with coriander/mint chutney. The dish is a perfect tea-time snack or in-between choti bhookh as it has a perfect balance of taste and health.
30 minutes or less
GOYA RED KIDNEY BEANSFor 16 OZ
White PotatoesFor 1 COUNT
Pran Musterd OilFor 250 ML
RED ONIONFor 1 COUNT
SHAN GINGER GARLIC PASTEFor 24.69 OZ
DEEP TURMERIC POWDERFor 14 OZ
DEEP RED CHILLI POWDERFor 14 OZ
GARAM MASALA - DEEP GARAM MASALAFor 7 OZ
DEEP BESAN FLOURFor 4 LBS
LEMON LARGEFor 1 COUNT
TATA SALTFor 1 KG
The Rajma tikki recipe is a famous dish that originated from the Northern parts of the Indian subcontinent. Made into round flat croquettes and served with chutney or tomato sauce, the rajma tikki recipe is a star snack to relish during your snack time or make your kids eat nutritious food with great joy! The recipe for rajma tikki offers a delicious savory taste that gets richer with every bite. Come, have on your apron as I guide you to making a perfect home-style savory rajma tikkis in no time.
Preparation Method for Rajma Tikki Recipe
Soak Rajma beans in water overnight for 8 hours.
Next day, drain off the water and add the kidney beans to a pressure cooker and add salt and 2 cups water.
Pressure cook the rajma beans until softened/fork tender. Use a toothpick to a fork to test. If they appear hard, you may pressure cook for another few minutes.
Once ready, drain the water and keep the rajma beans aside.
In another cooker, pan, or steamer, boil 1 medium or large potato.
Peel off the potatoes and mash the cooked rajma beans and potato together using a masher.
Add cooking oil to a pan on medium flame. Once hot, add chopped and ginger garlic paste. Saute until the onions turn golden brown and the aroma of ginger garlic paste disappears.
Add gram flour (besan) to the pan. Add red chili powder, garam masala, and turmeric powder and mix well. Saute for 2 mins and turn off the flame.
Add the above-prepared mixture to the mashed rajma and potatoes. Mix very well.
Add salt and lemon juice for taste. Mix well.
Once the paste is prepared, shape them into small balls and flatten them.
Add cooking oil to a pan. Set the flame on low to medium heat.
Place the flattened tikkis on the pan and pan-fry them on low heat. Once a side becomes golden, flip and cook the other side.
Pan-fry the Rajma tikkis until they turn crisp and golden.
Serve them warm with chutney or sauce.
The below nutritional values are approximate based on a single serving size and may differ based on an individual's calorie intake.
Calories : 219
Potassium : 731 mg
Sugar : 1 g
Calcium : 47 mg
Phosphorus : 156 mg
Fat : 8 g
Carbohydrates : 29 g
Protein : 9 g
Iron : 4 mg
Zinc : 1 mg
Sodium : 17 mg
Fiber : 7 g
Vitamin A : 99 IU
Magnesium : 60 mg