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Red Kidney Beans and Black Chickpeas Kabab | Rajma and Kala Chana Pattice (Tikki)

A very healthy and a vegan snack or as a brunch to be enjoyed as is or can be used as a Pattice in Burger. A perfect starter for parties.
5 from 1 vote
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Course: Appetizer, Side Dish, Snacks
Cuisine: Indian
Keyword: Chickpea, Garbanzo Beans, Kala Chana, Legume, Rajma, Red Kidney Beans, Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Soaking Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 12 Pieces
Author: Renu Agrawal-Dongre


  • 1/2 Cup Dry or 1 Cup Washed and Soaked Red Kidney Beans Rajma
  • 1/2 Cup Dry or 1 Cup Washed and Soaked Black Chickpeas Kala Chana | Garbanzo Beans
  • 1/2 Cup Chopped Onion
  • 2-3 Cloves Garlic grated or minced
  • 1/2 Cup Chopped Coriander
  • 1/4 Cup Chopped Mint
  • 1-2 tsp Garam Masala Powder As per taste
  • 1 tsp Cumin Powder
  • Salt to taste
  • 1/2 Cup Oats Flour Optional, one can use Breadcrumbs or potato
  • 1-2 tbsp oil for shallow frying


  • Wash and soak the kidney beans and black chickpeas in enough water for 8 hours or overnight.
  • Drain the water used for soaking, Rinse and Cook the kidney beans and black chickpeas along with salt in a pressure cooker or cook them in a large pot with water until soft.
  • One can use tinned beans but I like to use the fresh ones.
  • Once done let it cool down and mash them well with a potato masher.
  • Add chopped onion, coriander, mint, garam masala, cumin powder, salt and garlic.
  • One can process the beans, chickpeas , onions and masala's in a food processor too.
  • Add oats flour and give it a nice mix, so that you should be able to bind it in the form of a ball.
  • Take a lemon size ball and form into desired shape. 
  • Shallow fry them on a pan at medium using ghee or oil.
  • I enjoyed this with my Fresh Dill and Cucumber Dip, you can serve with a dip of your choice.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu