Snack on crispy rajma tikki this evening
Rajma is usually used to create curries or stir fries but it can be used to create a crispy snack that everyone loves. This dish can also be made with the humble cowpea (vanpayar).
- Rajma/cowpeas: 400 grams (cooked)
- Potato: 1 nos (medium seized)
- White bread: 2 slices
- Chopped coriander leaves: As per requirement
- Ginger-garlic paste: 1 tablespoon
- Green chilli: 2 nos
- Desiccated coconut: 3 tablespoons
- Oil: As per requirement
Mix the rajma/cowpea, potato and bread together in a bowl. Cover with a cloth and keep it aside. Throw the coriander leaves, ginger-garlic paste, green chillies and desiccated coconut into a blender and grind it to a rough paste. Roll the rajma/cowpea mix into small balls. Fill the stuffing in the centre and flatten them out using the palm of your hands. Heat up oil and shallow fry the rajma/cowpea tikki. Serve hot with ketchup, sauce or chutney.