Name: Crispy Rajma Tikki: Flavorful Indian Kidney Bean Patties
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup Kidney Beans (rajma); 2 Tbsp Gram Flour (besan); 1 Tbsp Garam Masala; 1 ½ tsp Salt (or to taste)

Crispy Rajma Tikki: Flavorful Indian Kidney Bean Patties

30 minutes

1319 reads

4.75 from 4 votes

Homestyle Cooking Indian

About Crispy Rajma Tikki: Flavorful Indian Kidney Bean Patties

Craving a crispy, flavorful snack with an Indian twist? These Crispy Rajma Tikki are the answer! Imagine biting into a perfectly golden patty, bursting with the wholesome goodness of kidney beans and the fragrant warmth of Garam Masala.

These satisfying patties are incredibly versatile. Enjoy them as a quick bite, tuck them into a tiffin box for lunch, or savor them alongside a steaming cup of chai.

This simple recipe is easy to follow, promising a delicious and authentic Indian snack experience that everyone will love.

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Recipe Time & More

Prep10

Cook20

Total30

Calories29 kcal

Serves

Served AsSnacks

Recipe TasteSalty

Ingredients

▢ 1 cup Kidney Beans rajma
▢ 2 Tbsp Gram Flour besan
▢ 1 Tbsp Garam Masala
▢ 1 ½ tsp Salt or to taste

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Instructions

Rinse the kidney beans thoroughly. Soak them in cold water overnight. This helps them soften and cook evenly.
Drain the soaked kidney beans. Boil them in fresh water until they are tender but not mushy. Drain again.
In a bowl, mash the cooked kidney beans. Add the gram flour, garam masala, and salt. Mix well to combine all the ingredients.
Shape the mixture into small, flat patties or tikki. Heat a little oil in a skillet over medium heat.
Shallow fry the rajma tikki in the hot oil until both sides are golden brown and crispy. This creates a delightful texture and enhances the flavor.
Remove the crispy rajma tikki from the skillet and drain on a paper towel-lined plate. Serve hot with your favorite chutney or sauce.

Recipe Notes

Good To Know

For extra crispiness, lightly coat the shaped tikkis in a thin layer of semolina (sooji) or cornmeal before pan-frying for a delicious golden crust without deep-frying.
For a vegan-friendly version, use only gram flour as a binder and avoid adding ghee or butter; a drizzle of oil will still create a rich taste.
To create a stuffing variation, place a small cube of paneer or a spoonful of spiced mashed potato in the center of each tikki before shaping, then seal well for a surprise burst of flavor and texture.

Expert Tips

Serve Rajma Tikki with a side of mint-coriander chutney and tamarind date chutney for a balanced flavor profile.
Don't overcrowd the pan while frying the tikkis to ensure even cooking and a crispy exterior.
For a healthier option, bake the tikkis in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.

Storage Instructions

Rajma Tikki freezes well: arrange the uncooked tikkis on a tray, freeze until solid, then transfer to a ziplock bag. Cook straight from frozen, adding an extra minute per side to the frying time.