Rajma Tikki

Ingredients:

• 150 g red kidney beans, soaked overnight in lots of water
• 5 g green chillies, chopped
• 1 tablespoon ginger-garlic paste
• 10 g red chilli powder
• 10 g cumin powder
• 20 g chat masala
• salt
• 10 g chopped fresh coriander leaves
• 10 g corn flour
• oil, to deep fry
• For garnishing
• 10 g carrots
• 10 g red capsicums
• 10 g beetroots
• 10 g sliced onions
• 10 g chat masala
• 10 g cumin powder, roasted
• To serve with
• 100 ml mint chutney
• 100 ml tamarind chutney or
• tomato ketchup

Method:

1. Add salt and cook the kidney beans in the same water in which they were soaked overnight. More water may be added if needed. Cook until tender.
2. Drain well, cool and pat on clean kitchen paper towels.
3. Mince or mash the kidney beans.
4. Add the remaining ingredients, except oil and knead to make dough.
5. Divide the dough into 8 portions.
6. Heat oil in a wok.
7. Deep fry one cutlet first in the oil until golden.
8. If it opens up, add a little more corn flour and knead the mixture well.
9. Then, shape into cutlets and deep fry in the oil.
10. Drain on a clean kitchen paper towel.
11. Sprinkle cumin powder and chat masala powder on the cutlets.
12. Garnish with carrot, beetroot and capsicum and onion slices.
13. Serve hot with the ketchup or chutneys.