Rajma Tikki {Savoury Cutlets Made From Red Kidney Beans} - cooking recipe

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

Preparation

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.
Drain well, cool and pat on clean kitchen paper towels.
Mince or mash the kidney beans.
Add the remaining ingredients, except oil and knead to make a dough.
Divide the dough into 8 portions.
Heat oil in a wok.
Deep fry one cutlet first in the oil until golden.
If it opens up, add a little more cornflour and knead the mixture well.
Then, shape into cutlets and deep fry in the oil.
Drain on a clean kitchen paper towel.
Sprinkle cumin powder and chat masala powder on the cutlets.
Garnish with carrot, beetroot and capsicum juliennes and onion slices.
Serve hot with the ketchup or chutneys.
Enjoy!