Rajma Tikki Wrap ( Wraps and Rolls)


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Rajma Tikki Wrap (  Wraps and Rolls)

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A traditional punjabi starter transforms into an exotic and innovative wrap when combined with fresh veggies like spring onion whites, lettuce and carrots. The addition of mayonnaise binds the flavours of this wrap, and enhances its appeal. 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 five minutes, so they become completely dry. Also, don’t forget to coat the tikkis with corn flour.

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Rajma Tikki Wrap ( Wraps and Rolls) recipe - How to make Rajma Tikki Wrap ( Wraps and Rolls)

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 wraps
Show me for wraps

Ingredients

For The Rajma Tikkis
3/4 cup sliced onions
2 tbsp ghee
2 tbsp finely chopped ginger (adrak)
1 1/2 tsp finely chopped green chillies
1/4 tsp turmeric powder (haldi)
1 cup soaked and boiled rajma (kidney beans) , lightly mashed
1/2 cup boiled , peeled and mashed potatoes
1/4 cup crumbled paneer (cottage cheese)
2 tbsp chopped coriander (dhania)
3/4 tsp garam masala
salt to taste
3 tbsp cornflour
cornflour for coating
oil for deep-frying

Other Ingredients
1/2 cup grated carrot
1/2 cup finely chopped spring onions whites
chaat masala to taste
4 cups rotis
1 cup lettuce , torn into pieces
6 tbsp mayonnaise
Method

For the rajma tikkis

    For the rajma tikkis
  1. Heat the oil in a kadhai and deep-fry the onions on a medium flame till they are golden brown in colour. Drain on absorbent paper and keep aside. Keep the kadhai aside to deep-fry the tikkis later.
  2. Heat the ghee in a broad pan, add the ginger and green chillies and sauté for 30 seconds.
  3. Add the turmeric powder, rajma, potatoes, paneer, fried onions, coriander, garam masala and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
  4. Cool slightly, add the cornflour and mix well.
  5. Divide the mixture into 8 equal portions and shape each portion into 50 mm (2”) oval tikkis.
  6. Roll each tikki in cornflour in such a way that the tikkis are evenly coated from both the sides.
  7. Heat the remaining oil in the same kadhai and deep-fry the tikkis on a medium flame till they are golden brown in colour from all the sides. Drain on absorbent paper and keep aside.

How to proceed

    How to proceed
  1. Combine the carrots, spring onion whites and chaat masala in a bowl, mix well and keep aside.
  2. Place a roti on a clean dry surface and arrange ¼ cup of lettuce in a single row in the centre of the roti.
  3. Place 2 tikkis and arrange ¼th of the carrot-spring onion white mixture over it.
  4. Finally spread 1½ tbsp of mayonnaise over it and roll it up tightly.
  5. Repeat with the remaining ingredients to make 3 more wraps.
  6. Wrap a tissue paper around each wrap and serve immediately.


Nutrient values (Abbrv) per wrap
Energy472 cal
Protein10.3 g
Carbohydrates56 g
Fiber6.7 g
Fat25.3 g
Cholesterol0 mg
Sodium233.6 mg

RECIPE SOURCE : Wraps and RollsBuy this cookbook

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Reviews

Rajma Tikki Wrap ( Wraps and Rolls)
5
 on 14 May 21 06:39 AM


Taste is good. This recipe is capable of variations. Can use sour cream or ketchup (my daughter did) instead of mayo. Can use normal flour tortilla or corn tortilla instead of chapathi. I used cheese instead of paneer. I used both spring onion greens and whites. Didnt have corn flour, so used corn starch for better binding and maida for rolling. The patties can be ate by themselves or before deep frying, the rajma mixture tasted great and can be eaten with chapathi or rice.
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14 May 21 01:25 PM