Its a Awadhi recipe cooked with Rajma (kidney beans) and lots of spices
Kidney Beans (Rajma) – 1 Cup (boiled)
Potato – ¼ Cup (boiled, peeled and mashed)
Cashew Powder – 1 tbsp (make powder after dry roasting)
Ginger & Garlic Paste – ½ tsp
Green Chillies – 3-4 (chopped)
Salt – to taste
Saffron – few strands (soaked into the little warm milk)
Lime/Lemon Juice – ½ tbsp.
Green Cardamom Powder – ¼ tsp (make powder after dry roasting)
Black Cardamom Powder – ¼ tsp (make powder after dry roasting)
Fresh Bread Crumbs – 2 – 2 ½ tbsp (for binding)
Cumin Powder – ½ tsp
Oil – to shallow fry
Grind kidney beans and potatoes together. Now transfer it into a bowl and add cashew powder, ginger & garlic paste, green chillies, lime/lemon juice, cumin powder, green cardamom powder, black cardamom powder, fresh bread crumbs, saffron milk. Mix well.
Divide the mixture into small equal portions. Press them lightly into tikkis.
Heat oil in a pan and shallow fry these kababs till they turn golden brown from both sides on medium flame. Drain and place on an absorbent paper.
For Serving :
Serve hot with the onion rings, fresh mint and chutney.