A Delicious Tikki with goodness of Protein..A traditional punjabi starter transforms into an exotic wrap .
i must say Wrap is whole meal in a compact form 🙂 🙂 Well, i love to have such wraps when travelling or in hurry or for some healthy change from routine food.
Here i used leftover chapati to make wrap. One can definitely make fresh one if you want. I heard many complaints about Tikkis that it gets very soggy or over mashy or losing the real taste, To avoid the rajma tikkis from turning soggy, ensure that you drain the cooked rajma and leave it aside in the sieve for at least ten minutes, so they become completely dry. Such dry grain will give perfect taste and Texture.
But main important part in this tikkis is RAJMA. Make sure Rajma is fully cooked. Uncooked or half cooked Rajma is not good for health. It can lead to stomach pain . The best way to cook Rajma is.. Wash and soak in sufficient water for at least 7-8 hrs or over night. While cooking in pressure cooker, make sure of enough water. Add some salt as well as a pinch of Cooking soda in cooker. Cooking Soda helps in quick cooking and gives smooth texture to Rajma. Cook for at least 4 to 5 whistles on slow flame. Another important criteria for Rajma is , it should not be too old. Sometimes very old Rajma don’t cook nicely. So always check Manufacturing Date while purchasing.
So now lets start with recipe Hope you all will love this..
For The Rajma Tikkis
- 1 cup soaked and boiled Rajma, lightly mashed
- 1/2 cup boiled , peeled and mashed Potatoes
- 1/4 cup Crumbled Paneer
- 3/4 cup Onions, chopped
- 2 tbsp Ghee
- 2 tbsp finely Chopped Garlic
- 1 1/2 tsp Chilli Ginger Paste
- 1/4 tsp Turmeric Powder
- 2 tbsp Chopped Coriander
- 3/4 tsp Garam Masala
- 3 tbsp Cornflour
- Cornflour for coating
- 2-3 tsp Oil for Roasting Tikkis
- 1/2 cup Grated Carrot
- 2-3 tsp Coriander Finely chopped
- Butter to Spread on Roti
- 1/2 cup finely sliced Onions
- Chaat Masala to taste
Heat the ghee in a broad pan, add the Onions, ginger chilli paste and sauté for 30 seconds.Add the turmeric powder, rajma, potatoes, paneer,coriander, garam masala and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Cool slightly, add the cornflour and mix well.
Divide the mixture into equal portions and shape each portion into Oval Tikkis
Roll each tikki in cornflour in such a way that the tikkis are evenly coated from both the sides.
Heat Non stick tava.. Pour 1-2 tsp oil on that.
Place all tikkis and roast on medium to slow flame. Turn the side when light brown in colour.
Pour a tsp oil when you turn the tikkis. Again roast for 3-4 mins on medium flame. Keep aside when done.
Assemble only at time of serving.
How to proceed
Combine the carrots, onions, Coriander and chaat masala in a bowl, mix well and keep aside.
Place a roti on a clean dry surface . Apply some butter on it. Apply very less Quantity. We are applying just for maintaining moisture in wrap. Spread Grated Cheese in center of roti. Place 2 tikkis on that. and arrange carrot – onion mixture over it.
Finally spread a tbsp of mayonnaise over it and roll it up tightly.
Roast on Tava for few seconds ..Wrap a tissue paper around each wrap and serve immediately.
Serve hot with chutney or ketchup or just like that..
Happy Cooking 🙂 🙂