How to make Leftover Rajma Tikki - Leftover rajma made good with these delicious tikkis.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Leftover rajma masala, Brown bread slices (ब्राउन ब्रेड स्लाइस)

Cuisine : Indian

Course : Snacks and Starters

Leftover Rajma Tikki Recipe Card

Leftover Rajma Tikki

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Snacks and Starters recipes like Mysore Masala Dosa, Corn Upma, Paneer and Soya Wrap, Shrimp Popcorn.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Leftover Rajma Tikki Recipe

  • Leftover rajma masala 1 cup

  • Brown bread slices 2-3

  • Fresh mint leaves 10-12

  • Salt to taste

  • Red chilli powder 1/4 teaspoon

  • Potatoes boiled, peeled and mashed 3 medium

  • Onion finely chopped 1 medium

  • Oil to shallow

  • For garnish

  • Onion cut into rings 1 medium

  • Iceberg lettuce leaves a few

  • Red capsicum Few thin strip

  • Pickle as required


Step 1

Strain the gravy from the rajma masala and put the rajma into a processor jar.

Step 2

Add broken brown bread slices, fresh mint leaves, salt and red chilli powder and process.

Step 3

Place mashed potatoes in a bowl and add the rajma mixture to it and mix well. Add onion and mix well.

Step 4

Heat sufficient oil in a non-stick pan. Shape the mixture into equal sized tikkis and shallow fry, turning sides, till evenly done and crisp on both sides.

Step 5

Garnish with onion rings, iceberg lettuce, thin strips of red capsicum and serve hot with pickles.