Rajma Tikki {savoury Cutlets Made from Red Kidney Beans}

This makes a nutritious snack for school going kids or hubby :)

• Ready In: 1 hr
• Yields: 8 cutlets

Ingredients

• 150  g red kidney beans, soaked overnight in lots of water
• 5  g green chilies, chopped
• 1  tablespoon  ginger-garlic paste
• 10  g red chili powder
• 10  g cumin powder
• 20  g chat masala
•  salt
• 10  g  chopped fresh coriander leaves
• 10  g cornflour
•  oil, to deep fry

• For garnishing

• 10  g carrots, juliennes
• 10  g red capsicums, juliennes
• 10  g beetroots, juliennes
• 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 100  ml tomato ketchup

Directions

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 a 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 cornflour 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 juliennes and onion slices.
13. Serve hot with the ketchup or chutneys.
14. Enjoy!