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Rajma Tikki

AUTHENTICITY SLICE
This authentic tikki is made with the red speckled rajma—not the Jammu variety which is dark red and much smaller. These bigger ones lend a finer and more even texture to the patties.

Ingredients

  • Speckled red beans (Rajma), soaked overnight and boiled (2 cups)
  • Ginger (Adrak), chopped (1 inch)
  • Garlic (Lahsun), chopped (10 pods)
  • Green chillies (Hari mirch), chopped (6)
  • Khoya (4 tbsp)
  • Pepper (Kali Mirch) (1 tsp)
  • Lemon juice (1 tbsp)
  • Mint leaves (Pudina) (for garnishing)
  • Onion (rings) (for garnishing)
  • Salt (to taste)
  • Ghee (2 tbsp)
  • Oil (1 tbsp)

For The Masala Paste

  • Melon seeds(Magaz) (2 tbsp)
  • White poppy seeds (Khus khus) (2 tbsp)
  • Black cumin (Chironji) (2 tbsp)

For The Masala Powder

  • Carom seeds (Ajwain) (1 tsp)
  • MTR Garam Masala (1 tsp)

Method

For the masala paste

  • Dry-roast the magaz, khus khus, and chironji till the chironji begins to give off an aroma and the magaz begins to change colour. Take off the flame and set aside to cool. Grind the mixture using some water to make a smooth paste.

For the masala powder

  • Dry-roast the ajwain till it starts to splutter. Turn off the flame. Cool the roasted spice and grind into a smooth powder. Then add the MTR Garam Masala to create an interesting blend of flavours.

For the Rajma Tikki

  • Soak rajma overnight and pressure-cook through 9 to 10 whistles on high flame.
  • Lower the flame and cook the rajma for 10 more minutes. Let the steam release naturally. Keep aside to cool.
  • Heat ghee in a pan and fry the adrak, lahsun, and hari mirch for about 2 minutes. Add the boiled rajma to this and stir for a few minutes.
  • Add the masala paste and sauté for 5 minutes.
  • Stir in the crumbled khoya, salt, and kali mirch and mix well.
  • Cool and mash the rajma mixture with the masala powder.
  • Add lemon juice and mix well. At this stage, check to see if the seasoning is right.
  • Make 1-inch round patties from the mixture. The perfect patty would not be more than half an inch high and less than an inch wide. Bigger tikkis will break when shallow-fried.
  • Heat 1 tbsp oil in a non-stick tawa. Once the oil starts to give off smoke, lower the flame and gently fry 5 to 6 tikkis on the tawa, flipping them over once.
  • When the tikkis are crisp and turn a lovely golden red, gently slide them onto plates.
  • Garnish with pudina and onion rings and serve hot.