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Main Ingredients | Red kidney beans, Bottle gourd |
Cuisine | Uttar Pradesh |
Course | Snacks and Starters |
Prep Time | 10-15 hour |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 2 cups red kidney beans
- ½ cup bottle gourd grated
- 2 tablespoons sunflower seeds (charoli/chironji)
- 1½ tablespoons poppy seeds (khuskhus/posto)
- 1 teaspoon caraway seed (shahi jeera) powder
- 8 green cardamoms
- 6 black cardamoms
- 4 cloves
- 2 inch stick cinnamon
- A pinch of saffron (kesar)
- ½ teaspoon kewra water
- 2 oil
- 1 inch piece ginger chopped
- 10 cloves garlic chopped
- 6 green chillies finely chopped
- 2 tablespoons skimmed milk powder
- 1 teaspoon white pepper powder
- Salt to taste
- 1 lemon
- A few sprigs of fresh mint leaves
- 2 medium onions roundels
Method
- Soak kidney beans in 5 cups of water preferably overnight. Boil in sufficient quantity of water until soft.
- Drain and keep aside. Add 2 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 kidney beans to a smooth paste. (In case the 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.utrition Info
Calories | 1961 |
Carbohydrates | 287.8 |
Protein | 106.4 |
Fat | 42.5 |
Other Fiber | Zinc= 19.7mg |
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