Pick, wash and soak rajma in five cups of water preferably overnight. Drain and boil in five cups of water until soft. Drain and keep aside.
Peel, wash and chop ginger and garlic. Remove stems, wash and finely chop green chillies. Clean, wash and chop mint leaves. Peel, wash and cut onions into roundels.
Dry roast cashewnuts, chironji and khus khus. Grind to a fine paste using a little water.
Dry roast shahi jeera, green and black cardamoms, cloves and cinnamon. Grind to a fine powder. Soak saffron in kewra water.
Heat two tablespoons of ghee in a pan, add ginger and garlic and saute for a few seconds. Add green chillies and saute for one minute.
Add rajma and cook for three to four minute.
Add khoya, white pepper powder and salt, stir-fry for four to five minutes.
Remove from heat. Cool and mash rajma to a smooth paste. (In case rajma paste is not firm, then cook paste further with addition of ghee till firm.)
Sprinkle powdered spices and soaked saffron. Adjust salt.
Add freshly squeezed juice of lemon and mix thoroughly. Divide mixture into equal balls and press them lightly.
Heat pure ghee in a frying pan and shallow fry tikkis until lightly coloured on both sides. Garnish with mint leaves and onion rings.
Serve with chutney of your choice. |
