Rajma Alu Tikkis | Kidney Beans & Potato Patties

 

 

So, we have our Burger Buns ready now!  Yay! :) Aren't you delighted with the way they have turned out? Am sure you are smiling from ear to ear with pride on having been able to bake such beauties at home. A pat on your backs, from me :) So ready to now check out my choice of patties that I teamed up with those gorgeous burger buns?

 

....Oh hang on... hang on! You are with me on this burger journey, aren't you? No? You mean... you are new here? Oh well then...let me fill you in on what I have been up to... So, I am fond of burgers but am very choosy about the kind of burgers I like... So when I decided to make my own burgers at home, I decided to completely customise it right from making my own burger buns! Yeah... seems like you missed a lot? Catch up on how to make homemade burgers..... and get back here to read on! :) ....

 

 



 

Burger buns done, now all we need is some yummilicous patties right? I believe that the patties make or break a burger. They are the heart of the burger and basically the taste givers. That makes it very necessary for us to make the perfect pattie to compliment those lovely burger buns that we made.

 

I opted for a combination of kidney beans and potatoes with a hint of soya granules and a mix of spices. The pairing of kidney beans and potatoes is a real winner. Health-wise and yum-wise. The addition of soya granules gave a nice texture to the tikkis.

 

These little guys are great as snack as well and can be served just as is. I happened to pair them with Burger buns, but they are great solo performers too! Yes, one entire tikki was gobbled up as is... so I know :D

 

 

......so we are all set... well almost. Come along in just a bit to check out my take on the Veggie Burger! I promise, to bring it to you soon! :)

 

 

Prep Time: 20 mins

Wait Time: 30 mins

Cooking Time: 20 mins

Makes: 5 Tikkis

Ingredients

 

Potatoes - 3 medium
Kidney Beans | Rajma - 1 cup, pressure cooked
Soya Granules - 1/4 cup

Water - 1 cup

Chilli Powder - 2 tsp

Salt - to taste

Cumin Powder - 1 tsp

Kasuri Methi / Dried Fenugreek Leaves - a handful

Oil - as needed

Cornflour - 1-2 tbsp

Method

• Immerse the soya granules in the water and cook for about 5 minutes.
• Once done, strain out the water, allow the soya granules to cool, then squeeze out excess water and keep aside.
• Mash the potatoes and pressure cooked rajma.
• Toss both into a mixing bowl and add in the soya granules along with chilli powder, salt, cumin powder and kasuri methi. Work on the mixture gently until everything combines together.
• Grease a plate and keep ready.
• Pinch out small portions of the mixture and make small balls of it. Flatten it a little, while ensuring no cracks are formed.
• Place it in the greased plate. Repeat until all the mixture is used up.
• Place the plate in the fridge for at least about half an hour as this helps to bind the ingredients together and avoid any cracks while frying.

 

 

 

• Once ready to fry, keep the cornflour ready in a plate and heat about 2 tbsp of oil in a shallow bottomed pan.
• Take a flattened tikki and dip it in the cornflour, turn it over to cover the other side as well. Ensure the tikkis is well coated on both sides and then gently place it in the shallow pan. Depending on the size of your pan, place more tikkis similarly in the pan and allow to fry on medium flame for about 4-5 minutes.
• Using tongs, gently turn over the tikkis and allow the other side to roast up as well.
• Once done, remove them from the pan and place them in a plate lined with tissue paper to absorb all of that excess oil!