Snacks
Rajma Tikki with Mint Curd
Crisp rajma and paneer tikkis, shallow-fried with very little oil and served with cool mint hung curd. An evening snack with 19 g of protein.
300
kcal
19g
protein
32g
carbs
11g
fat
Per serving · makes 3 · 30 minutes
Ingredients
- •250 g boiled rajma (about 100 g dry), drained well
- •100 g low-fat paneer, grated
- •30 g oats, ground into a powder
- •50 g onion, finely chopped, with green chilli, ginger and fresh coriander
- •1/2 tsp each of cumin powder, chaat masala and garam masala, salt
- •2 tsp oil (10 g)
- •150 g hung curd with chopped mint and a pinch of roasted cumin, to serve
Method
- 1.Mash the rajma well with a masher or fork. A few small pieces are fine.
- 2.Add the paneer, ground oats, onion, chilli, ginger, coriander and spices. Mix into a firm dough that holds its shape.
- 3.Shape into 6 flat tikkis, about 1 cm thick. Chill them for 10 minutes if they feel soft.
- 4.Heat the oil in a non-stick pan and cook the tikkis on medium heat for 3 to 4 minutes a side until golden and crisp. Or air-fry at 190°C for 12 minutes.
- 5.Serve 2 tikkis per person with 50 g of the mint curd.
Coach’s note
The rajma must be dry. Drain it in a sieve for 10 minutes after boiling, or the tikkis break in the pan. Ground oats bind them without adding maida or breadcrumbs.
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