Recipe of Homemade Rajma Tikki/Ghelauti Kebabs

Rajma Tikki/Ghelauti Kebabs. Rajma kebab With step by step photos - tasty and flavorful kebabs made from kidney beans also known as rajma. These kebabs are also vegan and These rajma kebabs have a firm texture and not melt in the mouth like vegetarian galouti kebabs. They make for a nice evening snack for kids or can.

If like me you also love crunchy tasty snacks to enjoy with your evening tea or appetisers to. An Indian Appetizer inspired from Famous Rajma Galouti Kebab. I have started off the juggling between handling the kitchen and handling little P with a delicious tikki, which is actually inspired from the famous Galouti Kebabs form Lucknow, well the vegetarian ones.

Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a special dish, rajma tikki/ghelauti kebabs. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Rajma Tikki/Ghelauti Kebabs is one of the most popular of recent trending meals in the world. It's enjoyed by millions daily. It is simple, it's quick, it tastes yummy. Rajma Tikki/Ghelauti Kebabs is something which I have loved my whole life. They're fine and they look wonderful.

Rajma kebab With step by step photos - tasty and flavorful kebabs made from kidney beans also known as rajma. These kebabs are also vegan and These rajma kebabs have a firm texture and not melt in the mouth like vegetarian galouti kebabs. They make for a nice evening snack for kids or can.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook rajma tikki/ghelauti kebabs using 19 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Rajma Tikki/Ghelauti Kebabs:

1. {Get 1 Cup of Rajma: Soaked overnight & pressure cooked until quite mushy yet, it shouldn’t be watery at all.
2. {Take 2 of Potatoes: Big- Boiled & Finely Mashed.
3. {Get To Taste of Salt.
4. {Get 1 Pinch of Sugar: Optional.
5. {Take 1 tbsp of Dry Roasted Bengali PanchPhoron: Finely Ground.
6. {Prepare 1/2 tsp of Turmeric: Optional.
7. {Take 1-1.5tsps of Kashmiri Red Chilli Powder.
8. {Prepare 1/2 tsp of Hing/Asafoetida: Optional (Recommend though).
9. {Make ready 1 tbsp of ginger garlic Paste.
10. {Get 3-4 of Green Chillies: Finely Chopped or To Taste.
11. {Take 1 of Onion: Big- Finely Chopped.
12. {Take 2 tbsps of Rice Flour.
13. {Take 2 tbsps of Besan/Gram Flour.
14. {Prepare 2 tbsps of Corn Flour: All these 3 kinds of Flours work as its typical binding agent- To absorb the excess moisture in it & easy to retain the shapes, since I’ve not used any Eggs or Bread Crumbs, etc.).
15. {Make ready 1/4 Cup of Fresh Coriander Leaves: Finely Chopped.
16. {Prepare 1 tsp of Chat Masala Powder or Amchur/Mango Powder: Optional.
17. {Get 1 tbsp of Hot & Sour Tomato Ketchup.
18. {Get 1-2 tbsps of Hung Curd: Optional (if its at all needed, in case it feels too dry).
19. {Take 4-5 tbsps of Cooking Oil: Any Neutral Veg. Oil- For the Shallow Frying of the Kebabs.

Rajma's tikkis or escalopes are good appetizers or snacks to accompany tea. Soft and melting on the inside, crispy on the I served these rajma kebabs with tandoori yogurt and green chutney. Subscribe to my youtube channel and give us a shove! Rajma tikki is a healthy snack you can make for your family.

Instructions to make Rajma Tikki/Ghelauti Kebabs:

1. Firstly, the measured Rajma need be soaked in the water, overnight & the next day to be pressure cooked, such a way that it tends to easily mash when pressed in between the fingers- Strain the water & reserve it for its later use- Set Aside.
2. Similarly, Potatoes to be boiled & mashed well with either hands or the masher & set aside for the following steps: A tip herein- Which I somewhat accidentally discovered this time itself- Mash well, both the boiled Rajma & Potatoes with some salt and keep to refrigerate for sometime (about 3-4 hrs time) all its moisture content will completely vanish- I had to do it at this point since, until this step was already done in the morning itself though I had plans to fry them in the evening only.
3. Else, all other times I usually complete all the steps & shape them up and then refrigerate & take it out just sometime before frying them- This way, I get the same results. However, in this process what I usually had to do earlier is that despite enough drying out the moisture content from both the Rajma and the potatoes- Additionally, I had to once gently sauté it with rest all other aforesaid spices & ingredients & then, shape them up..
4. As you can already get to see in the pics that it’s not at all sticky & such nicely well bound together & even while frying them too, the oil remained absolutely clean and the final outcome post shallow frying the same was the crispy upper crusts for it with the soft, moist/gooey inside (that’s how, it actually should be unlike the other variants)….
5. This ensures its texture, shape & taste to be at its best- Reason being: While mixing everything altogether and shaping it up within our palms, the latent heat in our body (palms) makes it sticky again, for that- We need to grease our hands with some oil from time to time until we’re done with the entire mixing & the shaping process..
6. Refrigeration process helps in reducing the moisture from the same & retain its bindings & shape in the place, even while frying them in batches- That helps in keeping the oil clean as much as is possible & that makes such works much more easier 👍🏻 Once it’s required to be shallow fried: Take it out of the fridge….
7. Heat up a frying pan over the medium-high flame at first & then reducing it to the medium-low all along to get our desired crispy, gooey immensely flavourful & delectable Rajma Tikki/Kebabs fried very nicely & quickly.
8. Transfer them to the serving platters- Garnish, as you like it and simply grab’em, just in no time… Relish the DELISH with your choicest Dip/Sauce/Chutney/Curd, etc..

Potato, besan, bread crumbs are used as binding agent, also makes more tasty. I keep legumes in my freezer, especially the one which I won't use that often. Chana is made weekly as chana masala mostly and it gets over soon..rajma galouti kebab with step by step photo and video. kebab recipes are not native to the indian cuisine and were influenced by the mughal cuisine. generally, the kabab's were made with the combination of meat and vegetables and shaped like patties. rajma or kidney beans based kebab. Rajma Tikki Full of protein, here's my version of Rajma Tikki or Kebabs call it whatever you like. Make small round shape tikkis/cutlets from the mixture. (Apply some oil on your palms if the mixture becomes sticky).

So that is going to wrap it up with this exceptional food rajma tikki/ghelauti kebabs recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!