Friday, 27 May 2016

RAJMANH KI TIKKI/ KIDNEY BEANS CUTTLET



Preparation time: 20 mins
Cooking time:15 mins
Serves:4

Ingredients:

250 gms kidney beans (rajmanh),boiled and mashed
1/4 cup onion, finely chopped
3-4 clove garlic, minced
1" ginger grated
1-2 green chilies finely chopped
2-3  slices bread, crumbs
1-2 tbsp. chopped coriander leaves
1/2 tsp. degi mirch
1/2 tsp catch sabzi masala
1/4 tsp amchoor (dry mango powder) or chaat masala
1-2 tsp ketchup (optional)
salt to taste
oil for deep frying or shallow frying
 
Method:
  1. In a large bowl combine all the ingredients except oil.
  2. Mix well and chill for 15 minutes in the fridge. 
  3. Divide into equal portions and make tikkies of desired shape and size.
  4. Deep fry in hot oil or shallow fry in a small amount of oil in a nonstick pan using little oil, over medium heat till cooked from all sides.
  5. Serve hot with ketchup or a dip of your choice or you can use this as burger in a bun.

Notes:
  1. You can also use leftover rajmanh after straining the gravy.
  2. Boiled potates can also be added in the mixture of tikkis.
  3. If you opt to shallow fry then you can reduce the quantity of bread crumbs.

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