Rajma Tikki Satay with Spring Onion Dip
by Tarla Dalal

A traditional Punjabi tikki morphs into an innovative low-cal satay when combined with veggies and paneer.

As a cross-cultural touch, i have included my favourite spring onion dip in this recipe. At 44 calories per satay, we suggest a serving size of two.

This recipe has been viewed 44025 times

5/5 stars 100% LIKED IT
1 REVIEW ALL GOOD

Rajma Tikki Satay with Spring Onion Dip recipe - How to make Rajma Tikki Satay with Spring Onion Dip

To Be Mixed Together For The Spring Onion Dip
1/3 cup thick chilled low-fat curds (dahi)
1/4 cup chopped spring onions
1/4 tsp chopped garlic (lehsun)
1/4 tsp chopped green chillies
a pinch cumin seeds (jeera) powder
1/4 tsp sugar
1/4 tsp mustard (rai / sarson) powder , readily available in the market
salt to taste

For The Rajma Tikki
2 1/2 tsp oil
sliced onion
1/2 tbsp finely chopped ginger (adrak)
3/4 tsp finely chopped green chillies
1/4 tsp turmeric powder (haldi)
1/2 cup soaked , boiled and drained rajma (kidney beans)
1/4 cup boiled , peeled and mashed potatoes
2 cups grated low-fat paneer (cottage cheese)
2 tbsp chopped coriander (dhania)
1/2 tsp garam masala
salt to taste
3 tbsp cornflour

Other Ingredients
1 tsp oil
40 onion cubes , cut into 25 mm. pieces
20 tomato cubes , deseeded and cut into 25 mm. pieces
1/2 tsp chaat masala
1/2 tsp dried fenugreek leaves (kasuri methi) , crushed

Method
For the rajma tikki

Heat 1 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium flame till they turn golden brown in colour. Keep aside.
Heat ¼ tsp of oil in another non-stick pan, add the ginger and green chillies and sauté on a medium flame for 30 seconds.
Add the sautéed onions and all the remaining ingredients including, except the cornflour, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
Cool slightly, add 1½ tbsp of cornflour and mix well.
Divide the mixture into 10 equal portions and roll each portion into a 37 mm. (1½”) flat round tikki.
Roll each tikki evenly in the remaining cornflour till they are evenly coated from both the sides.
Cook all the tikkis on a non-stick tava (griddle), using the remaining ¾ tsp of oil, till the tikkis turn golden brown in colour from both the sides.

How to proceed

Heat the oil in a broad non-stick pan, add the onions and tomatoes and sauté on a medium flame for a minute.
Add the chaat masala and dried fenugreek leaves and sauté on a medium flame for another minute. Keep aside.
Thread a piece of an onion, tomato, onion and a tikki followed again by a piece by onion, tomato and onion on a small satay stick.
Repeat the same with the remaining ingredients to make 9 more satays.
Serve immediately with spring onion dip.

Nutrient values (Abbrv) per satay

Energy	61 cal
Protein	2.5 g
Carbohydrates	8.5 g
Fiber	0.8 g
Fat	2 g
Cholesterol	0 mg
Sodium	20.3 mg

Click here to view calories for Rajma Tikki Satay with Spring Onion Dip

Payal Parikh 86

on 26 Jul 12 04:58 PM

I always wanted something healthy and tasty at the same time for a party, this recipe serves both the purpose...it is very easy to make and really tasty.do not forget to serve this with the dip...my guest really enjoyed this recipe, do try it for your next party...