Last Updated on 4 months by Neha Deshmukh

Rajma Tikki Recipe – Potato & Oat Kidney Bean Patties

Introduction

Okay, let’s be real – who doesn’t love a good tikki? Crispy on the outside, soft on the inside, and packed with flavour… they’re just the best! I stumbled upon this Rajma Tikki recipe a few years ago, trying to sneak more protein into my family’s diet, and it’s been a hit ever since. It’s a fantastic way to use up leftover rajma, and honestly, they’re so good even the kids don’t realise they’re eating something healthy! These potato and oat kidney bean patties are a delightful twist on the classic aloo tikki, and I’m so excited to share it with you.

Why You’ll Love This Recipe

These Rajma Tikkis are seriously addictive. They’re:

• Packed with protein: Thanks to the rajma (kidney beans)!
• Crispy & Delicious: The oats and potato create the perfect texture.
• Versatile: Great as a snack, starter, or even a light meal.
• Easy to make: No complicated techniques needed.
• A clever way to use leftovers: Perfect for using up cooked rajma.

Ingredients

Here’s what you’ll need to whip up a batch of these flavourful tikkis:

• 1.5 cups boiled and mashed rajma (kidney beans)
• 0.5 cup boiled and mashed potato
• 1 cup oats
• 1 tsp garam masala powder
• 0.5 tsp red chilli powder (adjust to your spice preference!)
• Few finely chopped green chillies (optional)
• 0.5 tsp roasted cumin powder
• Finely chopped coriander leaves (a generous handful!)
• Salt to taste
• Few tbsp oil for cooking

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Rajma (Kidney Beans): Regional Variations & Health Benefits

Rajma is a staple in North Indian cuisine, especially in Himachal Pradesh and Punjab. It’s incredibly nutritious, boasting a fantastic source of plant-based protein, fibre, and iron. You can use dried rajma, soaked overnight or for 8-10 hours, and then pressure cooked until soft. Canned rajma works in a pinch, but the flavour isn’t quite the same.

Oats: Choosing the Right Type for Binding

I prefer using rolled oats for this recipe. They provide a lovely texture and bind the tikkis together beautifully. Quick-cooking oats can work, but the tikkis might be a little softer. Avoid steel-cut oats, as they won’t bind as well.

Garam Masala: A Signature Indian Spice Blend

Garam masala is the heart and soul of many Indian dishes! Every family has their own blend, but it generally includes warming spices like cinnamon, cardamom, cloves, and cumin. You can find pre-made garam masala at most grocery stores, or make your own for a truly authentic flavour.

Roasted Cumin Powder: Enhancing the Flavor Profile

Roasting the cumin seeds before grinding them elevates the flavour to another level. It adds a lovely smoky depth that complements the rajma perfectly. You can easily roast cumin seeds in a dry pan for a few minutes until fragrant, then grind them using a spice grinder or mortar and pestle.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, make sure your rajma is beautifully soft and mashed. Do the same with your potatoes – no lumps allowed!
2. In a large bowl, combine the mashed rajma, mashed potatoes, oats, garam masala, red chilli powder, roasted cumin powder, green chillies (if using), coriander leaves, and salt.
3. Now, get your hands in there! Mix everything really well until it all comes together into a dough-like consistency. Don’t be afraid to really work it.
4. Shape the mixture into round tikkis, about 2-3 inches in diameter.
5. Place the tikkis on a plate and pop them into the fridge for about 20 minutes. This helps them firm up and hold their shape while cooking.
6. Heat a non-stick tawa or griddle over low heat. Add a few tablespoons of oil and lightly grease the surface.
7. Carefully place the tikkis on the hot tawa and cook for about 4-5 minutes per side, or until they’re golden brown and crispy.

Expert Tips

• Don’t overcrowd the tawa: Cook the tikkis in batches to ensure they get evenly browned.
• Low and slow is the way to go: Cooking on low heat prevents them from burning on the outside while remaining raw inside.
• Adjust the spice: Feel free to add more or less red chilli powder depending on your preference.
• Moisture control: If the mixture feels too wet, add a tablespoon or two of extra oats.

Variations

This recipe is super adaptable! Here are a few ideas to spice things up:

Vegan Rajma Tikki

This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any hidden animal products.

Gluten-Free Rajma Tikki

Make sure you use certified gluten-free oats.

Spice Level Adjustment

My friend, Priya, loves a fiery kick, so she adds a pinch of cayenne pepper to the mix. Feel free to experiment!

Festival Adaptations (Navratri, Diwali)

During Navratri, you can skip the potatoes and use singhara (water chestnut) flour for binding. For Diwali, serve these with a festive chutney and some sparkling juice!

Serving Suggestions

These Rajma Tikkis are amazing on their own as a snack. But they really shine when served with:

• Coriander chutney: A classic pairing!
• Ketchup: A kid-friendly favourite.
• Raita: A cooling yogurt dip.
• A side salad: For a complete meal.

Storage Instructions

Leftover tikkis can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or oven until crispy. You can also freeze uncooked tikkis for up to a month.

FAQs

Let’s answer some common questions!

Are Rajma Tikkis healthy?

Absolutely! They’re packed with protein and fibre from the rajma, and the oats add extra nutrients.

Can I make these tikkis ahead of time?

Yes! You can prepare the mixture and shape the tikkis a day in advance. Store them covered in the fridge and cook them just before serving.

What can I substitute for oats in this recipe?

You can try using breadcrumbs, gram flour (besan), or rice flour as a substitute for oats.

Can I bake these tikkis instead of pan-frying?

Yes, you can! Preheat your oven to 180°C (350°F) and bake the tikkis on a baking sheet lined with parchment paper for about 20-25 minutes, flipping halfway through.

What is the best chutney to serve with Rajma Tikki?

Coriander chutney is a classic, but mint chutney or even a sweet tamarind chutney would be delicious too!