Finally….I am here sitting with my laptop….It’s been 13 days since the event ‘Joy From Fasting To Feasting – VII’ ended….Time went by so fast….A sudden emergency at home demanded my time and took away energy from me….Thank you so much for checking on me….Yeah I am still alive….breathing, cooking and clicking…. J…but just finding it difficult to sit back and make a post….InshaAllah from now on I tend to be more regular with my post’s to keep you entertain and make you drool….
After battling with pile of clicks of recipes….which I made mostly during Ramadan….I could not decide on what to post for today…As you know my love for snacks I keep experimenting a lot with snacks to keep a balance on health and taste. One such experiment…. led to make me try these cutlets….The health quotient is these tikki’s are not deep fried….The taste part is…these have got rajma in it…isn’t it wonderful…??
Though rajma is not a regular item in my grocery list….I buy a packet once a while, as Lil’M is very fond of these kidney beans….Rajma Masala is her favourite and I really wonder about her diverse food tasting habits….Allhumdulliah….It rained last evening (even it is raining now, when I am making this post) and rains demand piping hot food…so is these garma garam Rajma-Aloo Cutlets were born yesterday in my kitchen to satisfy that sudden urge to indulge something spicy and hot….Try these cutlets….before rains go away….
- 1 cup Rajma/Kidney Beans, washed and soaked overnight (6-8 hrs.)
- 1 big Potato, boiled and peeled
- ½ tbsp. Onion powder
- ½ tbsp. Red chili powder
- ½ tbsp. Coriander powder
- ¼ tbsp. Cumin powder
- ½ tbsp. Garam Masala
- ½ tbsp. chopped Green chili
- ½ tbsp. Amchur powder
- ½ tbsp. minced Coriander leaves
- 1 tbsp. Besan/Gram flour, roasted
- Pressure cook pre-soaked rajma in enough water until soft. Let the pressure settle and drain the excess water.
- Leave the beans to cool and mash them or pulse in food processor along with boiled potato, onion powder, red chili powder, coriander powder, cumin powder, garam masala, chopped green chili, amchur powder, minced coriander leaves and besan.
- Season with salt. Grease your palms with oil and pinch small ball from the above made mixture and flatten to shape it into a tikki.
- Heat oil and shallow fry the tikki’s until light brown on both the sides by flipping either side.
- Serve hot with tomato ketchup or any chutney of your choice.
- Add love to make these tikki's taste more 'Yummy'.
You can add your choice of vegetables like carrots and peas. For more healthier choice you can add sweet potato in place of potato.