How to make Leftover Rajma Tikki -
Leftover rajma made good with these delicious tikkis.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Leftover rajma masala, Brown bread slices (ब्राउन ब्रेड स्लाइस)
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Pesto and Grilled Vegetables Bread Pizza Barbecue Sauce Greenpeas Kachori Papaya Coconut Boats
Leftover Rajma Tikki Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Leftover Rajma Tikki Recipe
Leftover rajma masala 1 cup
Brown bread slices 2-3
Fresh mint leaves 10-12
Salt to taste
Red chilli powder 1/4 teaspoon
Potatoes boiled, peeled and mashed 3 medium
Onion finely chopped 1 medium
Oil to shallow
For garnish
Onion cut into rings 1 medium
Iceberg lettuce leaves a few
Red capsicum Few thin strip
Pickle as required
Method
Step 1
Strain the gravy from the rajma masala and put the rajma into a processor jar.
Step 2
Add broken brown bread slices, fresh mint leaves, salt and red chilli powder and process.
Step 3
Place mashed potatoes in a bowl and add the rajma mixture to it and mix well. Add onion and mix well.
Step 4
Heat sufficient oil in a non-stick pan. Shape the mixture into equal sized tikkis and shallow fry, turning sides, till evenly done and crisp on both sides.
Step 5
Garnish with onion rings, iceberg lettuce, thin strips of red capsicum and serve hot with pickles.
Nutrition Info
Calories : 1063 Kcal
Carbohydrates : 180 gm
Protein : 35.4 gm
Fat : 22.6 gm
Other : Iron-10.2
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
