Rajma Tikki Savoury Cutlets Made from Red Kidney Beans
Transform your everyday snack game with these delicious Rajma Tikki Savoury Cutlets made from red kidney beans! Packed with plant-based protein and bold Indian spices like cumin, coriander, and garam masala, these crispy delights boast a rich, hearty flavor and irresistible texture. Mashed kidney beans and boiled potatoes are combined with vibrant aromatics, fresh coriander, and a hint of heat from green chili, then shallow-fried to golden perfection. Perfect as a tea-time treat or a party appetizer, these tikkis are not only vegetarian but also easy to whip up in under 40 minutes. Serve them hot with green chutney or tamarind dip for an authentic Indian culinary experience that's sure to impress!
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Recipe Information
Ingredients
- 2 cups Red kidney beans (rajma), cooked and drained
- 1 large Potato, boiled and mashed
- 1 medium Onion, finely chopped
- 1 Green chili, finely chopped
- 1 teaspoon Ginger-garlic paste
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 3 tablespoons Cornflour (or breadcrumbs) for binding
- 2 tablespoons Fresh coriander leaves, chopped
- 4 tablespoons Vegetable oil (for shallow frying)
Instructions
In a large mixing bowl, mash the cooked red kidney beans using a fork or a potato masher until a coarse mixture is formed. Ensure some texture remains for bite.
Add the boiled and mashed potato to the bowl with the kidney beans and mix well to combine.
Stir in the finely chopped onion, green chili, ginger-garlic paste, cumin powder, coriander powder, garam masala, red chili powder, and salt.
Add the chopped fresh coriander leaves and mix thoroughly. Adjust seasoning as needed.
Add the cornflour or breadcrumbs to the mixture for binding. Mix until you can form a dough-like consistency.
Divide the mixture into equal portions and shape them into flat, round patties or tikkis, about half an inch thick.
Heat a non-stick pan or skillet over medium heat and drizzle about 2 tablespoons of vegetable oil.
Place the tikkis on the hot pan and cook for 4-5 minutes on each side, or until golden brown and crisp. Add additional oil as needed for frying the remaining batches.
Remove the tikkis from the pan and rest on a paper towel to absorb any excess oil.
Serve hot with green chutney, tamarind chutney, or ketchup as desired.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 159.6 g | 58% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 8.3 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2570 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
