Ingredients
•Red kidney beans (rajma),boiled and mashed Soaked 1 cup
•Cloves 5
•Cinnamon 4 inch sticks
•Black cardamom 1
•Caraway seeds (shahi jeera) 1/4 teaspoon
•Green cardamoms 2
•Poppy seeds (khuskhus/posto) 1/2 teaspoon
•Charoli/chironji 1 teaspoon
•Cashewnuts 8
•Red chilli powder 1/2 teaspoon
•Salt to taste
•Oil to shallow fry
•Yogurt as required
•Green chutney as required
Method
Dry roast cloves, cinnamon, black cardamom, caraway seeds, green cardamoms and poppy seeds in a non-stick pan till fragrant. Add charoli and cashewnuts and roast till they brown. Transfer into a mixer jar, cool and grind to a powder. Grind cooked rajma in a mixer jar.
Mix together rajma, red chilli powder, salt and ground masala.Divide the mixture into equal portions with damp hands and shape into tikkis.
Heat oil in a non-stick pan and shallow fry the tikkis, turning sides once, till both sides are equally done. Serve hot with yogurt and green chutney.