Chilli garlic chutney
The best thing to serve this tamarind chutney with is Maunika Gowardhan's ragda pattice (ginger and chilli potato patties)
Rajma tikki
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Makes 8-10
Skip to ingredients
- 400g tin of red kidney beansdrained
- 250g medium potatoesboiled, peeled and coarsely grated or mashed
- 2 tsp cumin seedscoarsely crushed
- 1 tsp kashmiri chilli powder
- 2 tsp dried mango powder(amchoor)
- 25g mint leavesfinely chopped
- handful of coriander leavesfinely chopped
- 5cm piece of gingerpeeled and finely chopped
- 4 tbsp breadcrumbs
- vegetable oilfor shallow frying
- mint chutney or ketchupto serve
Nutrition:
- kcal92
- fat3.5g
- saturates0.3g
- carbs10.8g
- sugars0.6g
- fibre2.8g
- protein3g
- salt0.1g
Method
step 1
Tip the kidney beans into a blender and pulse to coarsely break up. Tip into a large bowl along with the potato, cumin, chilli powder, mango powder, mint, coriander and ginger. Season to taste. Mix well and form into eight to 10 patties.
step 2
Tip the breadcrumbs onto a shallow plate, then dip each patty into them, turning to coat. Chill for 15 mins.
step 3
Cover the base of a large frying pan with a shallow layer of vegetable oil and heat over a medium heat. Fry the rajma tikkis in batches for 4-5 mins on each side until crisp and golden brown. Drain on kitchen paper and serve with mint chutney or ketchup.
