Stuffed Rajma Tikki facebook twitter pinterest google_plus youtube_2 instagram rss

Though an appetizer, the delicacy is pretty filling and can be used as a main course and served with rumali rotis.. LOL...The crispiness of the rajma with the softness inside and the tangy flavor of the aam papad inside is just yummy.. Give it a try and am sure all will love it...


Stuffed Rajma Tikki

Starter but pretty much filling…

 

Stuffed Rajma Tikki is a delicious and delicious recipe to cook with rajma. The rajma tikki has a unique taste of Rajma with sweet and sour taste of mango. The recipe was viewed on MasterChef -2 and tried at home and I loved it beyond limits. Hope you try this recipe and enjoy it !!

 

Recipe – Stuffed Rajma Tikki

Serves: 4

15 minutes for preparation, 30 minutes for cooking

Ingredients:

  • 200 grams rajma
  • 2 green chilies
  • 2 inch ginger cube
  • 1/3 cup coriander leaves
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder
  • 3-4 tablespoon gram flour
  • 100 grams aam-papad
  • 2-3 black cardamom
  • 2-3 1 inch cinnamon (dal-chini)
  • 5-6 pieces green cardamom
  • 8-10 pieces black peppercorns
  • 5 tablespoon oil
  • Salt as per taste

Method:

  1. Soak rajma in a bowl for 5-6 hours till they are swollen.
  2. Cut the green chilies, ginger and coriander leaves into tiny pieces.
  3. Cut the aam-papad into tiny pieces.
  4. Collect black cardamom, dalchini, cardamom, black peppercorns, cloves in a cloth and tie it.
  5. Put rajma in a cooker to boil. Add some salt, onion and the spice bag just tied. Let the rajma get boiled. Once boiled seive it and let it cool.
  6. Crush it coarsely. Mix half of the cut green chilies and ginger, coriander leaves, garam masala, red chili powder,  salt and besan (gram flour). Mix it well.
  7. Mix the aam-papad pieces and the remaining cut ginger and green chilies to it. Now apply some dry besan on your palms and make the balls of the rajma dough.
  8. Press them carefully to make a cup shape. Fill the aam-papad mixture and close the cup.
  9. Make the ball even and give it the shape of a tikki.

In a frying pan add little oil and roast them on low flame. Serve it hot with dahi pudina chutney.

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