Ingredients

• Rajma (Kidney Beans) : 1 cup (soaked overnight & boiled)
• Oats Powder : ¼ cup (for binding)
• Carrot : ¼ cup (grated)
• Capsicum : ¼ cup (finely chopped)
• Onion : ¼ cup (finely chopped)
• Ginger-Garlic Paste : 1 tsp
• Green Chilies : 1 (finely chopped, optional)
• Coriander Leaves : 2 tbsp (chopped)
• Cumin Powder : ½ tsp
• Garam Masala : ½ tsp
• Lemon Juice : 1 tsp
• Salt : to taste
• Olive Oil : 1 tbsp (for shallow frying)

Preparation

Mash the boiled rajma using a fork or blend coarsely.

Add oats powder, grated carrot, capsicum, onion, ginger-garlic paste, and green chilies.

Mix in cumin powder, garam masala, salt, coriander leaves, and lemon juice.

Combine everything well and form a soft dough.

Grease your hands with a little oil and shape the mixture into small tikkis.

Heat a non-stick pan with a little olive oil.

Place the tikkis and cook on medium heat for 3-4 minutes on each side until golden brown.

Servings: 8-10 tikkis

Notes

1. Bake at 180°C for 15-18 minutes for a healthier version.
2. Can be air-fried at 180°C for 10-12 minutes.
3. Serve with mint chutney or yogurt dip.