Soak rajma in five cups of water preferably overnight. Boil in sufficient quantity of water until soft.
Drain and keep aside. Add two tablespoons of water to grated bottle gourd and boil.
Drain and squeeze all the excess moisture away. Dry roast chironji and khus khus.
Grind to a fine paste using a little water. Dry roast shahi jeera, green and black cardamoms, cloves and cinnamon. Grind to a fine powder.
Soak saffron in kewra water. Heat two tablespoons of oil in a pan, add ginger and garlic and sauté for a few seconds.
Add green chillies and sauté for one minute. Add rajma and cook for three to four minutes.
Add boiled bottle gourd and stir-fry for two to three minutes.
Add skimmed milk powder, chironji-khuskhus paste, half of the white pepper powder and salt. Stir-fry for six to seven minutes.
Remove from heat. Cool and mash rajma to a smooth paste. (In case rajma paste is not firm, then cook paste further with addition of a little oil till firm.) Sprinkle powdered spices, remaining white pepper powder and soaked saffron.
Adjust salt. Add freshly squeezed juice of lemon and mix thoroughly.
Divide mixture into equal balls and press them lightly.
Heat a little oil in a non-stick pan. Fry tikkis until lightly coloured on both sides.
Garnish with mint leaves and onion rings. Serve with chutney of your choice.