Simple Way to Make Award-winning Rajma Tikki/Ghelauti Kebabs

Hello everybody, it's John, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Make Speedy Rajma Tikki/Ghelauti Kebabs. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Rajma Tikki/Ghelauti Kebabs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rajma Tikki/Ghelauti Kebabs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rajma Tikki/Ghelauti Kebabs is 3 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Rajma Tikki/Ghelauti Kebabs estimated approx 1.5 hrs (prep to dish).

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Rajma Tikki/Ghelauti Kebabs using 19 ingredients and 8 steps. Here is how you can achieve that.

Nothing’s much to enunciate on this- All the Indians, however be placed anywhere across the globe…they’re quite aware & fond of this particular variant of the dish #BoxWeek19 #Rajma #FoodPhoto #Round #CooksnapChallenge

Ingredients and spices that need to be Prepare to make Rajma Tikki/Ghelauti Kebabs:

1. 1 Cup Rajma: Soaked overnight & pressure cooked until quite mushy yet, it shouldn’t be watery at all
2. 2 Potatoes: Big- Boiled & Finely Mashed
3. To Taste Salt
4. 1 Pinch Sugar: Optional
5. 1 tbsp Dry Roasted Bengali PanchPhoron: Finely Ground
6. 1/2 tsp Turmeric: Optional
7. 1-1.5tsps Kashmiri Red Chilli Powder
8. 1/2 tsp Hing/Asafoetida: Optional (Recommend though)
9. 1 tbsp ginger garlic Paste
10. 3-4 Green Chillies: Finely Chopped or To Taste
11. 1 Onion: Big- Finely Chopped
12. 2 tbsps Rice Flour
13. 2 tbsps Besan/Gram Flour
14. 2 tbsps Corn Flour: All these 3 kinds of Flours work as its typical binding agent- To absorb the excess moisture in it & easy to retain the shapes, since I’ve not used any Eggs or Bread Crumbs, etc.)
15. 1/4 Cup Fresh Coriander Leaves: Finely Chopped
16. 1 tsp Chat Masala Powder or Amchur/Mango Powder: Optional
17. 1 tbsp Hot & Sour Tomato Ketchup
18. 1-2 tbsps Hung Curd: Optional (if its at all needed, in case it feels too dry)
19. 4-5 tbsps Cooking Oil: Any Neutral Veg. Oil- For the Shallow Frying of the Kebabs

Instructions to make to make Rajma Tikki/Ghelauti Kebabs

1. Firstly, the measured Rajma need be soaked in the water, overnight & the next day to be pressure cooked, such a way that it tends to easily mash when pressed in between the fingers- Strain the water & reserve it for its later use- Set Aside
2. Similarly, Potatoes to be boiled & mashed well with either hands or the masher & set aside for the following steps: A tip herein- Which I somewhat accidentally discovered this time itself- Mash well, both the boiled Rajma & Potatoes with some salt and keep to refrigerate for sometime (about 3-4 hrs time) all its moisture content will completely vanish- I had to do it at this point since, until this step was already done in the morning itself though I had plans to fry them in the evening only
3. Else, all other times I usually complete all the steps & shape them up and then refrigerate & take it out just sometime before frying them- This way, I get the same results. However, in this process what I usually had to do earlier is that despite enough drying out the moisture content from both the Rajma and the potatoes- Additionally, I had to once gently sauté it with rest all other aforesaid spices & ingredients & then, shape them up.
4. As you can already get to see in the pics that it’s not at all sticky & such nicely well bound together & even while frying them too, the oil remained absolutely clean and the final outcome post shallow frying the same was the crispy upper crusts for it with the soft, moist/gooey inside (that’s how, it actually should be unlike the other variants)…
5. This ensures its texture, shape & taste to be at its best- Reason being: While mixing everything altogether and shaping it up within our palms, the latent heat in our body (palms) makes it sticky again, for that- We need to grease our hands with some oil from time to time until we’re done with the entire mixing & the shaping process.
6. Refrigeration process helps in reducing the moisture from the same & retain its bindings & shape in the place, even while frying them in batches- That helps in keeping the oil clean as much as is possible & that makes such works much more easier 👍🏻 Once it’s required to be shallow fried: Take it out of the fridge…
7. Heat up a frying pan over the medium-high flame at first & then reducing it to the medium-low all along to get our desired crispy, gooey immensely flavourful & delectable Rajma Tikki/Kebabs fried very nicely & quickly
8. Transfer them to the serving platters- Garnish, as you like it and simply grab’em, just in no time… Relish the DELISH with your choicest Dip/Sauce/Chutney/Curd, etc.

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