Hello friends! How have you all been? My today's recipe was just one of those brainstorming sessions and the end result was awesome. I had made rajma some days back and I thought this boiled rajma seems more than what we can eat. So, just took some out and rest cooked normal. Looking at left over boiled rajma I racked my brains to think what to make and I just got the idea after my masoor dal tikkis. You can read about that recipe here.
So I ended up making just that with some modifications and I got the surprise next day. Would let you know the surprise right at the end of this post. Lets get on with this delicious and perfect any time snack.
1 cup boiled rajma
maida as needed
sooji/rawa as needed
salt to taste
2tbsp crushed peanuts
1/2tsp red chilli powder
1/2 tsp garam masala powder
1/2tsp amchur powder
1/2 tsp coriander/cumin powder
few coriander leaves cut
oil to shallow fry or more if you want to deep fry.
Take boiled rajma and mix maida and sooji as needed and add all the dry masala items along with salt and peanuts and mix well. The entire mixture would be sticky because of boiled rajma. Heat a pan and pour some oil in it. Give shape to rajma cutlets and shallow fry in pan till its cooked on both sides. Remove from pan on tissue paper to drain excess oil.
Serve hot with chutney or sauce of your choice. Hope you liked this recipe and over to you for your lovely comments.
Close up view of rajma tikkis
Note: Since rajma mixture would be sticky you can adjust with maida and sooji and quickly make tikki or cutlet shape. I had shallow fried in pan but you can try deep fry or bake method.
My surprise as I mentioned above was that next day I was watching tv show and in one of the food programmes chef made same rajma tikki but he had pulsed rajma and used corn flour to bind it. He even included peanuts to make it healthy and I was wondering what a co incidence. I made rajma tikki using my brain to add things and here chef made same thing in bit of different way.
Linking this to Minnie's Weekend gala dinner extravaganza