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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.
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Course: Appetizer
Cuisine: Indian, indian cuisine
Keyword: cutlets, kidney beans, rajma, tikki
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4 Servings
Calories: 215kcal
Author: Rekha Kakkar


  • 250 grams kidneybeans
  • 2 tablespoon Cashew paste
  • 50 grams paneer grated
  • 50 g millets samai
  • 50 g Quinoa cooked
  • Salt to taste
  • 2 teaspoon Red chilli powder
  • 4-5 saffron strands
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 pinch cardamom powder
  • 1 pinch black cardamom powder
  • ¼ teaspoon fennel seed powder
  • ½ teaspoon black pepper powder
  • ½ teaspoon drops rose water
  • 1 tablespoon Peanut oil for pan frying
  • 2 leaves Tbsp fresh mintto garnish


  • 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.


Calories: 215kcal | Carbohydrates: 29g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 183mg | Potassium: 329mg | Fiber: 6g | Sugar: 2g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 3mg