Rajma aur Palak ki Tikki


Rajma aur Palak ki Tikki or Red Kidney Beans and Spinach Cutlets recipe| Learn how to make low oil Spinach and Red Kidney Beans Cutlets 

Protein and Iron rich, Rajma aur Palak Tikkis or Cutlets are easy to make snacks, that can be enjoyed with tea, stuffed in wraps or buns for wholesome  treat. You can pack these for kids lunchbox or serve as starter with some spicy chutney or feed to your toddlers.

Cutlets are one of the most easy and quick to make snacks and packed with veggies, with or without lentils. Cutlets can be deep fried or shallow fried or baked in oven Now with the ease of Air-fryers, you can conveniently make the low oil version and relish it guilt freely!!

Health Benefits of Rajma and Spinach

Rajma or Red Kidney beans are one of the most nutritious beans. Rajma Masala a hot favourite among North Indians, is a also our favourite weekend brunch. Whenever I make Rajma Masala, I always take out boiled beans so that I can make cutlets or wraps, fried rice or stuff in parantha for kid’s lunch boxes. 

These beans are widely used not only in Indian Cuisine but also in Mexican cuisine too. You can add boiled beans to pilafs/fried rice , make soup( like this Vegetarian Nachos Soup where you can replace Black Beans with Red Kidney beans), Dal Makhani .

Rajma or Red Kidney beans are rich in fibers and iron along with other important vitamins and minerals. For Vegetarians like us these provide a rich source of protein , a kind of substitute for red meat.

It is always advisable always to soak Rajma beans before cooking for a couple of hours and then to properly cook beans else, one can have flatulence problems with it. Also, as the elders in my family always suggested having yogurt/curd like Chaas or Indian Buttermilk or Raita along with it. They said it helps in proper digestion of beans.

Spinach or any winter greens adds on to the nutrition  and since it’s winter time why not make the best use of these greens. Spinach s rich in iron, calcium and other essential mineral and vitamins. Make full use of this fresh green lefy vegetable when it is is season..like in Palak Paneer or Kale and Spianch Saag with Paneer Koftas

One can use Spinach in so many varied ways like in Palak Paneer Parantha, Lehsuni Dal Palak(Spianch with Lentils), in dips and raita (Spinach and Mint Dip, Spinach and Pomegranate Raita, or this wholesome Palak aur Kabuli Chane Ka Pulao(Spianch and Chickpeas Pulao).

Crunchy Munchy Lentils if the theme for this Monday in my foodie Facebook group Foodie Monday Bloghop. The theme was suggested by the talented Aruna who blogs at Vasu’s Veg Kitchen.  Want to try some authentic Andhra cuisine, do check her blog which she has dedicated to her Dad!! I am soon going to try her Curry leaves Powder recipe, a kind of masala powder from South Indian Cuisine that one can relish with idols or rice even without any curry or lentils..

How to make Healthy Rajma aur Palak Tikkis

You can also add some fresh methi leaves or any other veggie like shred carrot, cabbage, sweet potato with or in place of spinach. Even coriander leaves add on to the flavor when added to these cutlets.

Ingredients for Rajma aur Palak Ki Tikki

To make these cutlets we need boiled Rajma. Leftover beans from Rajma Masala can be used to make these cutlets.

When making with fresh Rajma beans, soak beans 4-5 hrs or overnight. Pressure cook beans till soft. You can cook beans in stove top pressure cooker or Instant Pot. For Stovetop method refer Rajma Masala Recipe. In Instant Pot cook beans on Pressure cook mode for 20 minutes or Bean mode.(will soon update Instant Pot Rajma Recipe)

When using Canned Beans, drain and rinse beans before adding.

I have used Flax meal for binding along with boiled potato. You can also add grated paneer(Indian cottage Cheese). Rolled oats can also be added to a more fibrous and nutritious cutlet.

Flax meal is not only a good egg replacer but also a great binding agent. Use it to thicken soups, making chapatis, pancakes or savoury Indian Crepes(Instant Ragi Dosa). Instead of bread crumbs often use flax meal or a mix of flax meal with foxnut powder for binding cutlets (Aloo Makhana aur Kaju Pops).

Finely chop Spinach before adding to cutlet mix.

You can skip green chilies if making for kids. For a no-onion garlic cutlet recipe, skip onion and garlic.

Stepwise detailed Method..

Mix in all the ingredients along with spices and salt expect oil. Add a tsp of oil when making in air-fryer. It prevents the cutlet to come out dry. Adds on to the moistness and softness.

Make cutlets of the required size. You can make bigger patties too for burgers.

Coat in flax meal.

Refrigerate tikkis  for at least 30mins, before cooking.

Stove-top Method for making Red Kidney Beans and Spinach Cutlets

Heat an non-stick pan or heavy bottomed pan. Add some oil to it and shallow fry cutlets for till done from both sides.

Bake in oven

Preheat oven to 400°F or 200°C.

Brush Cutlets with oil and bake for 10 min. first. Then turn cutlets and bake for another 10 minutes, or till light brown and baked.

You can make these in Air Fryer too. Will update the method with pics soon.

Rajma aur Palak Ki Tikki

Rajma aur Palak ki Tikki recipe or Red Kidney Beans and Spinach Cutlets | Learn how to make low oil Spinach and Red Kidney Beans Cutlets 
Prep Time15 mins
Cook Time15 mins
Course: snacks
Keyword: Gluten-free recipes, Rajma aur Palak, Rajma Tikki
Servings: 12 Cutelts

Ingredients

  • 1 Cup Boiled Rajma /Red Kidney Beans
  • 3/4 Cup Finely Chopped Spinach
  • 1 Boiled Potato(medium)
  • 1/2 Cup Flax Meal(Ground Flax Seeds)
  • 1-2 tsp Ginger and Chili Paste

Spices

  • 1 tsp Cumin Seeds/Jeera
  • 1 tsp Chaat Masala
  • ½-1 tsp Red Chilli Powder
  • Salt to taste
  • Oil to Shallow fry Cutlets

Instructions

  • Mix all the ingredients together, except oil.
  • Form a coarse mixture.
  • Form small patties or cutlets.
  • In a dish ort plate take flax seed meal and coat cutlets in it.
  • Heat oil in a pan on medium heat, add cutlets and fry till light brown on both the side.

Bake in Oven

  • Preheat oven to 400°F or 200°C.
  • Brush Cutlets with oil and bake for 10 min. first. Then turn cutlets and bake for another 10 minutes, or till light brown and baked.
  • Serve hot with any chutney or dip of your choice.

Notes

You can make these without spinach also. Or, add other shredded veggies like cabbage, carrots or beetroot.

Serve hot with any chutney(Coriander Mint Chutney), Dip like Mint Yogurt Dip, Spinach and Mint Dip or Tomato Ketchup. 

Do try these yummy and nutritious cutlets with the goodness of beans and spinach greens. You can make wraps or use these as patties for burgers and sandwiches. These cutlets can be frozen for about a month.

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

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