Rajma ki Tikki | Kidney beans Cutlets
Rajma tikki or cutlets are perfect teatime snack or appetisers. Soft and melt in mouth from inside and crisp from outside quinoa, cashew paste, these kidney beans patty make a perfectly healthy party snack.
Ingredients
- 250 grams kidneybeans
- 2 Tbsp Cashew paste
- 50 grams paneer grated
- 50 g millets samai
- 50 g Quinoa cooked
- Salt to taste
- 2 tsp Red chilli powder
- 4-5 saffron strands
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 pinch cardamom powder
- 1 pinch black cardamom powder
- 1/4 tsp fennel seed powder
- 1/2 tsp black pepper powder
- 1/2 tsp drops rose water
- 1 tbsp Peanut oil for pan frying
- 2 leaves Tbsp fresh mintto garnish
Instructions
- For making Rajma galouti kabab mix all the ingredients and spice powders except peanut oil and fresh coriander.
- Divide this kidney beans mixture into 8-10 portions and flaten out with the palms of your hands.
- Heat oil in a cast iron pan and shallow fry these kababs till crisp and golden brown from both the sides.
- Drain on absorbent kitchen paper and serve with your favourite chutney. I served these Rajma kababs with Tandoori yogurt and Green chutney.
Nutrition
Calories: 215kcalCarbohydrates: 29gProtein: 9gFat: 7gSaturated Fat: 3gCholesterol: 8mgSodium: 183mgPotassium: 329mgFiber: 6gSugar: 2gVitamin A: 306IUVitamin C: 1mgCalcium: 100mgIron: 3mg
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