Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 8-10 hours
Category: Veg
Ingredients
| • | Kidney beans | 200 grams |
| • | Cashewnuts | 8 |
| • | Oil | 1 tablespoon |
| • | Caraway seeds (shahi jeera) | 1/2 teaspoon |
| • | Green cardamom | 4 pod |
| • | Black cardamom | 3 pod |
| • | Clove | 2 |
| • | Cinnamon | 2.5 inch stick |
| • | Saffron (kesar) | |
| • | Kewra water | 1/4 teaspoon |
| • | Olive oil | 1 tablespoon + for greasing |
| • | Ginger,chopped | 1 inch piece |
| • | Garlic,chopped | 5 cloves |
| • | Green chillies,chopped | 3 |
| • | Khoya/mawa,grated | 2 tablespoons |
| • | White peppercorns,ground | 1/2 teaspoon |
| • | Salt | 1 teaspoon |
| • | Lemon juice | 1/2 tablespoon |
| • | Fresh mint (pudina) | 1 sprig |
| • | Onion ,cut into rings | 1 medium |
Method
Soak
the kidney beans in 1 litre water for 8 hours, preferably overnight.
Drain, then boil in plenty of fresh water until the beans are soft.
Drain and set aside.
Dry roast the cashew nuts and sunflower seeds, then grind to a fine paste using a little water.
Dry roast the caraway seeds, green and black cardamoms, cloves and cinnamon stick. Cool and grind to a fine powder.
Soak the saffron in the kewra water.
Heat the oil in a pan, then add the ginger and garlic and sauté for a few seconds. Add the chillies and sauté for 1 minute.
Add
the cooked kidney beans to the pan and cook for 3–4 minutes. Add the
cashew nut paste, stir-fry for 4–5 minutes, then add the khoya, white pepper and salt. Stir-fry for another 4–5 minutes. Remove the pan from the heat and leave the beans to cool.
Mash
the kidney beans to a smooth paste. (If the paste is not firm, cook it
further in a non-stick pan to thicken it up.) Sprinkle on the roasted
spices and soaked saffron.
Mix in the lemon juice, then divide the mixture into eight equal portions. Press them lightly into patties (tikkis).
Heat
a non-stick pan and spray it with a little olive oil. Cook the patties
until lightly coloured on both sides. Garnish with the mint and onion
rings.
