Rajma Beetroot Tikki

Cooked Rajma (Kidney Beans) – 1/2 cup, mashed

Beetroot – 1/2 medium, grated

Potato – 1/2 small, boiled and mashed

Onion – 2 tbsp, finely chopped

Ginger-Garlic Paste – 1/2 tsp

Green Chili – 1/2, finely chopped (optional)

Coriander Leaves – 1 tbsp, chopped

Besan (Gram Flour) – 1 tbsp (or breadcrumbs for binding)

Cumin Powder – 1/4 tsp

Coriander Powder – 1/4 tsp

Red Chili Powder – 1/4 tsp

Garam Masala – 1/4 tsp

Salt – to taste

Lemon Juice – 1/2 tsp

Oil – ~3/4 tbsp (for shallow frying)

Make the Mixture: In a bowl, mix mashed rajma, grated beetroot, mashed potato, chopped onion, ginger-garlic paste, green chili, and coriander leaves.

Add Spices: Add besan, cumin powder, coriander powder, red chili powder, garam masala, salt, and lemon juice. Mix well to form a dough.

Shape Tikkis: Divide into 4 equal portions and shape into round tikkis.

Shallow Fry: Heat oil in a non-stick pan and cook the tikkis on both sides until crispy and golden brown.

Serve Hot: Pair with mint chutney or yogurt dip.