A plate of rajma tikki with a gold fork

Rajma tikki

Name: Rajma tikki
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 8-10
Cuisine: Indian
Ingredients: 400g tin of red kidney beans drained; 250g medium potatoes boiled, peeled and coarsely grated or mashed; 2 tsp cumin seeds coarsely crushed; 1 tsp kashmiri chilli powder; 2 tsp dried mango powder (amchoor); 25g mint leaves finely chopped; handful of coriander leaves finely chopped; 5cm piece of ginger peeled and finely chopped; 4 tbsp breadcrumbs; vegetable oil for shallow frying; mint chutney or ketchup to serve

Maunika Gowardhan

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Makes 8-10

Easy

Prep: 20 mins

Cook: 20 mins

plus chilling

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Red kidney beans are the key to these moreish (and healthy) snacks, served simply with mint chutney or ketchup

Vegan

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Make Maunika Gowardhan's rajma tikki, then assemble a traditional thali with vegetable raita, chole palak, Maharashtrian dhal and chettinad chicken fry.

Rajma tikki recipe

Ingredients

Nutrition

400g tin of red kidney beans

drained
250g medium potatoes

boiled, peeled and coarsely grated or mashed
2 tsp cumin seeds

coarsely crushed
1 tsp kashmiri chilli powder
2 tsp dried mango powder

(amchoor)
25g mint leaves

finely chopped
handful of coriander leaves

finely chopped
5cm piece of ginger

peeled and finely chopped
4 tbsp breadcrumbs
vegetable oil

for shallow frying
mint chutney or ketchup

to serve

Nutrition: per serving

kcal92
fat3.5g
saturates0.3g
carbs10.8g
sugars0.6g
fibre2.8g
protein3g
salt0.1g

Method

step 1

Tip the kidney beans into a blender and pulse to coarsely break up. Tip into a large bowl along with the potato, cumin, chilli powder, mango powder, mint, coriander and ginger. Season to taste. Mix well and form into eight to 10 patties.
step 2

Tip the breadcrumbs onto a shallow plate, then dip each patty into them, turning to coat. Chill for 15 mins.
step 3

Cover the base of a large frying pan with a shallow layer of vegetable oil and heat over a medium heat. Fry the rajma tikkis in batches for 4-5 mins on each side until crisp and golden brown. Drain on kitchen paper and serve with mint chutney or ketchup.

More Indian-inspired recipes.

Plate of lamb biryani topped with pomegranate seeds and coriander leaves

Authors

Maunika Gowardhan

Maunika GowardhanColumnist

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