Rajma Tikki Satay With Spring Onion Dip Recipe

Ingredients

• 1/3 cup thick chilled low fat curds (dahi)
• 1/4 cup chopped spring onions
• 1/4 tsp chopped garlic (lehsun)
• 1/4 tsp chopped green chillies
• a pinch cumin seeds (jeera) powder
• 1/4 tsp sugar
• 1/4 tsp mustard (rai / sarson) powder, readily available in the market
• salt (namak) to taste
• 2 1/2 tsp oil
• sliced onion
• 1/2 tbsp finely chopped ginger (adrak)
• 3/4 tsp finely chopped green chillies
• 1/4 tsp haldi powder (turmeric powder)
• 1/2 cup soaked, boiled rajma (kidney beans)
• 1/4 cup boiled and mashed potatoes
• 2 cups grated low fat paneer (cottage cheese)
• 2 tbsp chopped coriander (dhania)
• 1/2 tsp garam masala
• salt (namak) to taste
• 3 tbsp cornflour
• 1 tsp oil
• 40 onion cubes, cut into 25 mm. pieces
• 20 tomato cubes, deseeded and cut into 25 mm. pieces
• 1/2 tsp chaat masala
• 1/2 tsp kasuri methi (dried fenugreek leaves), crushed

Steps

1. Heat 1 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium flame till they turn golden brown in colour. Keep aside.
2. Heat ¼ tsp of oil in another non-stick pan, add the ginger and green chillies and sauté on a medium flame for 30 seconds.
3. Add the sautéed onions and all the remaining ingredients including, except the cornflour, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
4. Cool slightly, add 1½ tbsp of cornflour and mix well.
5. Divide the mixture into 10 equal portions and roll each portion into a 37 mm. (1½”) flat round tikki.
6. Roll each tikki evenly in the remaining cornflour till they are evenly coated from both the sides.
7. Cook all the tikkis on a non-stick tava (griddle), using the remaining ¾ tsp of oil, till the tikkis turn golden brown in colour from both the sides.
8. Heat the oil in a broad non-stick pan, add the onions and tomatoes and sauté on a medium flame for a minute.
9. Add the chaat masala and dried fenugreek leaves and sauté on a medium flame for another minute. Keep aside.
10. Thread a piece of an onion, tomato, onion and a tikki followed again by a piece by onion, tomato and onion on a small satay stick.
11. Repeat the same with the remaining ingredients to make 9 more satays.
12. Serve immediately with spring onion dip.