Rajma ki Tikki

About Rajma ki Tikki

Ingredients

• Kidney beans (rajma), boiled 1 cup
• Medium potato, boiled and peeled 1
• Peanuts, roasted and crushed 1 tbsp
• Fresh corainder leaves, chopped 1 tbsp
• Salt to taste
• Red chilli powder ½ tsp
• Roasted cumin powder ½ tsp
• Lemon juice 1½ tsps
• Oil 1 tbsp
• Mint chutney as required
• Yogurt as required

How to Make Rajma ki Tikki (Stepwise Photos)

Method

1. Take potato, kidney beans, crushed peanuts, coriander leaves in a bowl. Add salt, red chilli powder, cumin powder and lemon juice and mash everything together.
2. Divide the mixture into equal portions and shape them into patties.
3. Heat oil in a non-stick pan, place the patties in it and cook, turning sides, till both sides are evenly golden and crisp.
4. Arrange them on a serving platter and serve hot with mint chutney or yogurt.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps