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2 from 1 vote

Rajma Tikki / Kidney Bean Pattice

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: snacks/starters
Cuisine: Awadhi cuisine
Keyword: rajma, rajma kabab, tiki
Servings: 5 people
Author: anjanaskc


  • 1.5 cup Kidney beans/Rajma boiled
  • 3 Potato boiled
  • 1 Bread slices
  • 1.5 tsp Green chilies chopped
  • 1.5 tsp Ginger / Adrak grated
  • 2 tbsp Fresh coriander chopped
  • 1/2 tsp Garam Masala Powder
  • 1.5 tsp Red Chili Powder/ Laal Mirch
  • 2 tsp Lemon Juice / Nimbu Ka Ras
  • 2 tsp Hung curd
  • to fry Cooking oil- 2 tsp+ to deep fry
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 3 tbsp Refined Flour / Maida
  • 3/4 cup Bread Crumbs, Dried
  • To Taste Salt / Namak


  • Roughly grind boiled kidney beans .
  • Peel and grate potatoes.
  • Heat oil in a pan and add cumin and chopped green chilies.
  • When cumin start crackling add crushed kidney beans and saute for a minute.
  • Now add potatoes,ginger ,salt and chili powder and saute for few seconds.
  • Take out in a bowl and let it come to room temperature.
  • Soak bread in water and then squeeze it completely.
  • Mash the bread and add bread in the potato and kidney bean mixture.
  • Now add all the remaining ingredients and mix well.
  • Make small pattice of same size.
  • Make thin slury of corn flour and dip cutlets in it.
  • Then roll cutlets in dried bread crumbs .
  • Deep fry in hot oil till golden in colour.(or shallow fry them)
  • Drain on a tissue paper and serve hot.
  • Serving suggestions- serve with ketchup or any tangy and spicy dip.
  • Note-you can add some bread crumbs in the mixture if the cutlet breaks while frying