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: 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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