Rajma Tikki Recipe By Neha Agrawal

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Ingredients for Rajma Tikki

1 Cup Apna Kidney Beans Dark

1 Select White Potatoes

4 Tablespoons BANSI PURE MUSTARD OIL

1 Cup RED ONION

1 Tablespoons DEEP GINGER GARLIC PASTE

1 Tablespoons AaCHI TURMERIC POWDER

1 Tablespoons DEEP KASHMIRI RED CHILLI POWDER

1 Tablespoons Everest Garam masala

2 Tablespoons DEEP BESAN FLOUR

1 Tablespoons LEMON LARGE

1 Tablespoons Salt - Tata

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

Step 1:

Soak Rajma beans in water overnight for 8 hours.

Step 2:

Next day, drain off the water and add the kidney beans to a pressure cooker and add salt and 2 cups water.

Step 3:

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.

Step 4:

Once ready, drain the water and keep the rajma beans aside.

Step 5:

In another cooker, pan, or steamer, boil 1 medium or large potato.

Step 6:

Peel off the potatoes and mash the cooked rajma beans and potato together using a masher.

Step 7:

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.

Step 8:

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.

Step 9:

Add the above-prepared mixture to the mashed rajma and potatoes. Mix very well.

Step 10:

Add salt and lemon juice for taste. Mix well.

Step 11:

Once the paste is prepared, shape them into small balls and flatten them.

Step 12:

Add cooking oil to a pan. Set the flame on low to medium heat.

Step 13:

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.

Step 14:

Pan-fry the Rajma tikkis until they turn crisp and golden.

Step 15:

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

Note & Pro Cooking Tips

Pro Tips

Use high-quality kidney beans from a good Indian brand in their shelf-life. You can use the leftover rajma beans, provided they are fresh.
Instead of pressure cooking, you can normally boil/steam the beans and potatoes.
You can use rice flour, bread crumbs, or cornstarch powder instead of gram flour.
To add a bit more tanginess to your tikkis, you can add amchur powder or pomegranate seeds.
Use an authentic Indian brand of garam masala powder for rich and flavorsome tikkis - I prefer Everest's spices.
You can make the rajma tikki recipe without potato. Instead, add paneer for an elevated taste and 2x protein intake.

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