Come winter, there’s an abundance of veggies in the market. If I were a chef, my favourite ingredient in my kitchen would be vegetables – I love buying, chopping and cooking with veggies : the more the merrier. In fact, amma (mom) would call me “Purchase Manager” (and that title has stuck till date). Mumbai has a very short and mild winter, but some markets do bring out beautiful produce.
Today’s dish – Rajma Sweet Potato Tikki – is also one of my family’s favourites. Made with the season’s bounty of fresh Rajma, this is protein-loaded. My good friend Shweta gave me these some time ago, and as we are fans of Tikkis / Cutlets, this made a great tea time / post-school snack.
Perfect for the Legume/Dal theme that @Aruna gave us this week for@FoodiesMondayBloghop– #CrunchyMunchyDal. Sweet potato gives this the perfect starch for binding. This along with the other veggies makes it fibre rich and even suitable for a bite or two for diabetics too !
and this is how Fresh Rajma looks:)
And then we make delicious #WinterDishes like:
Undhiyoo (I am just waiting for the all the veggies to come into the market to make this!!)
Avarekaalu Saaru (Hyacinth beans sambhar – a traditional dish of Karnataka during Winters)
Loads of my mom’s recipe for Gajar Halwa
Methi Kadhi (my fav!)
Let’s get to the recipe:
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Rajma (Kidney Beans)-Sweet Potato Tikki – Vegan snack (Can be GF too!)
Course : Snack / Appetiser , Cuisine : Indian
Prep time – 20 mins, Standing time – 15 mins, Cook time – 15 mins,
Makes – 10 to 12 cutlets / Tikki
What you need:
Fresh Rajma (Dried beans could be soaked, cooked soft and used too) – 1 cup (240 ml)
Sweet Potato – 1 medium (100 grams)
Mixed veggies – 1/4 cup (I used Shredded cabbage, french beans, green peas)
Salt – to taste
Oil – to baste + pan fry (about 5-6 TBSP in all)
Mixed spices (use according to taste) – turmeric, red chilli pwdr, dhaniya powder, roasted jeera powder, chaat masala, garam masala
Green chillies – finely chopped – 1/2 tsp (skip if serving to kids)
Grated ginger – 1/2 tsp (opt. but recommended)
Bread crumbs – 1 cup (split use – skip for GF version, use Arrowroot powder instead, in smaller quantities)
Finely minced mint leaves + coriander – 1/4 cup
Split cashews – 10 to 12 (opt. but recommended)
How to (Check out the step by step pic collage above too):
- If using fresh rajma, shell them from the cover. In a colander (which would fit into your pressure cooker), add the freshly shelled rajma, all the veggies and pressure cook for 2 whistles. Let the pressure come down on its own and the veggies cool completely.
- In a large bowl, take the cooked veggies, mash them with a potato smasher or wooden pellet (you may use your fingers too). Add the salt, chillies, ginger, mint, coriander and all the spices (to taste) and mix well.
- At this point, it would be sticky, so add half of the breadcrumbs and bind together (GF version – add a tsp or two of arrowroot powder to bind). Let it come together as a dough.
- Taste and adjsut salt and spice.
- Pinch medium sized roundels and flatten lightly between greased palms to a tikki / cutlet shape. Repeat for other tikkis.
- Refrigerate for 10-15 min (This step is optional but recommended, the low temperature helps the tikkis to contract a bit and ensures it doesn’t break while frying) : at this point, if you aren’t making them immediately, freeze for further use. However, I havent tried freezing them, so please let me know via a comment below how long these can be frozen.
- Once they are chilled enough, heat a grill pan /tava/ skillet and grease it generously.
- Press a halved cashew onto each tikki, roll each in the remaining bread crumb and place in the skillet and gently fry till both sides are golden brown and crispy.
- Serve hot with Ketchup and / or Green chutney.