Ingredients:

• 2 cups – Rajma
• 15 – Cashewnuts
• 2 tbsps – Chironji
• 1.5 tbsps – Khus Khus
• 1 tsp – shahi Jeera
• 8 – green Cardamoms
• 6 – black Cardamoms
• 4 – Cloves
• 2 inch – Cinnamon sticks
• A pinch of Saffron
• 1/2 tsp – kewra water
• 2 tbsp – ghee, also some to shallow fry
• 1 inch – ginger, chopped piece
• 10 Cloves – garlic, chopped
• 6 – green chillies, finely chopped
• 4 tbsps – khoya, grated
• 1 tsp – white pepper powder
• Salt to taste
• 1 tbsp – Lemon juice
• 1 to 2 sprigs – fresh Mint leaves
• 2 – onions, cut into roundels

Method:

1. Soak rajma in 5 cups of water, preferably overnight.
2. Boil in sufficient quantity of water until soft. Drain and set aside.
3. Dry roast cashewnuts, chironji and khus khus. Grind to a fine paste using a little water.
4. Dry roast shahi jeera, green and black cardamoms, cloves and cinnamon. Cool and grind to a fine powder.
5. Soak saffron in kewra water.
6. Heat 2 tbsps of ghee in a pan. Add ginger and garlic. Saute for a few seconds.
7. Add green chillies and saute for 1 minute.
8. Add rajma and cook for 3 to 4 minutes.
9. Add cashewnut paste and stir-fry for 4 to 5 minutes.
10. Add khoya, white pepper powder and salt. Stir-fry for 4-5 minutes. Remove from heat.
11. Cool and mash rajma to a smooth paste.
12. Sprinkle powdered spices and soaked saffron. Adjust salt.
13. Add lemon juice and mix thoroughly.
14. Divide mixture into equal balls and press them lightly.
15. Heat ghee in a frying pan and shallow fry tikkis until lightly coloured on both sides.
16. Garnish with mint leaves and onion rings.
17. Serve with chutney of your choice.

Recipe courtesy of Ratikant