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Rajma Tikki
Uttar Pradesh

Uttar Pradesh

Rajma Tikki

  • Duration: 30 minutes
  • Serves: 8 people
  • Spice Level: Medium

Authenticity Slice

This authentic tikki is made with the red speckled rajma—not the Jammu variety which is dark red and much smaller. These bigger ones lend a finer and more even texture to the patties.

Trivia Tadka

Rajma Tikkis are believed to be the invention of a Lucknowi Nawab’s chef. The Nawab in question was suffering from liver problems and had been advised to cut down on fatty foods. The chef’s innovative tikkis, cooked with authentic spices of the royal kitchen, became  an instant hit. The Nawab loved the taste, and he started to feel better as well. The secret: the enterprising chef used magaz (melon or pumpkin seeds) in place of kaju (cashew nuts) paste to make a lighter dish with lower cholesterol content.


  • Speckled red beans (Rajma), soaked overnight and boiled (2 cups)
  • Ginger (Adrak), chopped (1 inch)
  • Garlic (Lahsun), chopped (10 pods)
  • Green chillies (Hari mirch), chopped (6)
  • Khoya (4 tbsp)
  • Pepper (Kali Mirch) (1 tsp)
  • Lemon juice (1 tbsp)
  • Mint leaves (Pudina) (for garnishing)
  • Onion (rings) (for garnishing)
  • Salt (to taste)
  • Ghee (2 tbsp)
  • Oil (1 tbsp)

For the masala paste

  • Melon seeds(Magaz) (2 tbsp)
  • White poppy seeds (Khus khus) (2 tbsp)
  • Black cumin (Chironji) (2 tbsp)

For the masala powder

  • Carom seeds (Ajwain) (1 tsp)
  • MTR Garam Masala (1 tsp)


For the masala paste

  • Dry-roast the magaz, khus khus, and chironji till the chironji begins to give off an aroma and the magaz begins to change colour. Take off the flame and set aside to cool. Grind the mixture using some water to make a smooth paste.

For the masala powder

  • Dry-roast the ajwain till it starts to splutter. Turn off the flame. Cool the roasted spice and grind into a smooth powder. Then add the MTR Garam Masala to create an interesting blend of flavours.

For the Rajma Tikki

  • Soak rajma overnight and pressure-cook through 9 to 10 whistles on high flame.
  • Lower the flame and cook the rajma for 10 more minutes. Let the steam release naturally. Keep aside to cool.
  • Heat ghee in a pan and fry the adrak, lahsun, and hari mirch for about 2 minutes. Add the boiled rajma to this and stir for a few minutes.
  • Add the masala paste and sauté for 5 minutes.
  • Stir in the crumbled khoya, salt, and kali mirch and mix well.
  • Cool and mash the rajma mixture with the masala powder.
  • Add lemon juice and mix well. At this stage, check to see if the seasoning is right.
  • Make 1-inch round patties from the mixture. The perfect patty would not be more than half an inch high and less than an inch wide. Bigger tikkis will break when shallow-fried.
  • Heat 1 tbsp oil in a non-stick tawa. Once the oil starts to give off smoke, lower the flame and gently fry 5 to 6 tikkis on the tawa, flipping them over once.
  • When the tikkis are crisp and turn a lovely golden red, gently slide them onto plates.
  • Garnish with pudina and onion rings and serve hot.

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In Your Kitchen

You may dust the tikkis with sooji (semolina) and deep-fry them, if you prefer. Serve this richer variation with green chutney.


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