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Rajma Tikki

I made these the other day when I found that I had soaked too many kidney beans and so needed to use them up.  They are nice and soft and go well with lemon pickle or chutney.   I will try to add a photo when I have a chance (before they are eaten!)

1 1/2 cups cooked kidney beans, mashed
1 medium potato, boiled and mashed
1/2 onion, chopped
2 Tbsp cilantro, chopped
1/2 sprig curry leaf, chopped
1/2 tsp garlic, minced
1 tsp ginger paste
1/2 tsp chopped green chili
3/4 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric
1/2 tsp chaat masala
1/2 tsp garam masala
1/4 tsp black salt
salt to taste
2 Tbsp oil

Oil to fry

Cornstarch
Besan flour
Water
Salt

Breadcrumbs

Heat oil in pan. When hot add mustard seeds and cumin seeds. When mustard seeds splutter, add onion. Cook for 1 minute, add ginger paste, garlic and green chili. Stir and cook for 2 mins on med heat, stirring. Add coriander powder, chaat masala and turmeric. Stir well and add about 1 tbsp water. Cook on med low for about 3 mins, stirring. Remove from heat and stir in black salt.
In a large bowl, add mashed kidney beans, potatoes, coriander, curry leaves. Stir in onion mixture and add garam masala and salt to taste. Form small patties with oiled hands and place on lightly oiled plate.

Heat oil to fry and make a thinnish batter with equal amounts of cornstarch and besan flour, salt to taste. Dip tikkis in batter, roll in crumbs and fry. I do NOT pre-make tikkis and refrigerate, they will not cook through properly.

Drain and serve with chutney. You can make without crumbs, but you need to use batter for coating to keep tikki’s from absorbing too much oil. Be careful eating hot tikkis, they are very hot and soft inside.

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