Tofu and Rajma Tikki
This recipe for Tofu and Rajma Tikki is a healthy and flavorful option that is perfect for those looking to lose weight. Made with tofu and rajma (kidney beans), this tikki is high in protein and fiber, making it a filling and satisfying dish. By using less oil, you can make it even healthier and ideal for those trying to lose weight. This dish is also vegetarian, gluten-free, and low-carb, making it a great choice for those following specific diets. However, people with soy allergy should avoid
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
50 kcal
Protein
3 g
Carbs
4 g
Fat
2 g
Fiber
1 g
Ingredients
Chopped Onion
1 small cup (100g)
Cumin Powder
1 tsp (2g)
Coriander Powder
1 tsp (2g)
Red chilli Powder
0.25 tsp (1.25g)
Common Salt
0.5 tsp (3g)
Olive Oil
1 tbsp (15g)
Rajmah, red
0.25 cup (50g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Fresh Mint (chopped)
2 tbsp (6g)
Tofu (Pro Plant)
0.5 cup, crumbled (100g)
Instructions
Preparation
Soak the rajma for overnight and then boil it in a pressure cooker for 3-4 whistle.
Cooking Steps
In a large mixing bowl, combine the crumbled tofu, boiled and mashed rajma, finely chopped onions, coriander leaves, mint leaves, cumin powder, coriander powder, red chili powder, and salt. Mix well.
Divide the mixture into equal portions and shape each portion into a round tikki or patty.
Heat a non-stick pan over medium heat. Brush the pan with a little oil.
Place the tikkis on the hot pan and cook for 2-3 minutes on each side until they are golden brown and crispy.
Brush a little more oil on the tikkis, if needed, and cook for another 1-2 minutes until they are cooked through.
Serve hot.