EASY STEPS TO MAKE THESE YUMMY TIKKIS: (15-20 tikkis)
Ingredients:
Potato boiled, Red Kidney beans/Rajmah boiled, Corn starch, ginger finely chopped or grated, coriander leaves, green chillies chopped, Spices (coriander, amchur/tamarind, chat masala, red chilli, garam masala & salt)
Ingredients:
Potato boiled, Red Kidney beans/Rajmah boiled, Corn starch, ginger finely chopped or grated, coriander leaves, green chillies chopped, Spices (coriander, amchur/tamarind, chat masala, red chilli, garam masala & salt)
1. Boil 2-3 med. potatoes & mash
2. Soak 1 cup Rajma/red kidney beans overnight & pressure cook them (not overdone). Drain water & add to the potato mash.
3. Add chopped coriander, some grated ginger (no garlic or onion), Corn starch 2 Tbs or more to bind, Amchur/Tamarind pd, chat masala pd, red chilli pd, garam masala, Salt to taste. Mix all in a bowl & make small balls. Press them a little & keep aside.
2. Soak 1 cup Rajma/red kidney beans overnight & pressure cook them (not overdone). Drain water & add to the potato mash.
3. Add chopped coriander, some grated ginger (no garlic or onion), Corn starch 2 Tbs or more to bind, Amchur/Tamarind pd, chat masala pd, red chilli pd, garam masala, Salt to taste. Mix all in a bowl & make small balls. Press them a little & keep aside.
4. On a non stick pan, dab some oil & place the tikkis as shown. Fry them in little oil till evenly browned on both sides.
5. Garnish with chopped fresh coriander leaves. Serve with green coriander chutney.
5. Garnish with chopped fresh coriander leaves. Serve with green coriander chutney.
The above Tikkis are semi-fried/roasted & ready to be stored in the fridge for future use. Before eating next time, just fry them completely & serve hot with chutney.