Rajma Tikki Wrap / Red kidney Bean Patty Wrap

We are entering the final week f Blogging Marathon#48 and this week is going be my family's favorite theme.Its rolls and wraps.We love the roll and wraps to the core,especially the rolls/wraps stuffed with the paneer is our all time favorite.
Rolls are filling as well as mess free especially on the go.You can do the filling according to your choice.Mint chutney or variety of sauces or ketchup can be used along with the stuffing to gives a extra kick.Addition of salad or sliced onion and tomato gives an added crunch and taste.
Coming to the recipe,the rajma tikki rolls are very easy to make and the tikkis can be made in advance.Here I used the rotis made with wheat flour as outer covering.If you want store bought tortillas wrap can be used.Lets move on to the recipe.....................

                                                                        

                                                                                    Rajma Tikki Wrap

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   Basic Information

   Preparation time ~ 10 minutes

   Cooking time ~ 20 minutes

   Soaking time ~ 6 hours

   Makes ~ 6 rolls

    

  Ingredient

   For the tikki

Ingredient	Quantity
Rajma/Red kidney beans	1/2 cup
Potato	2 (medium size)
Green chilly/pacha milagai	1(finely chopped)
Ginger&garlic paste	1 tsp
Salt	3/4 tsp
Red chilly powder/milagai podi	1 tsp
Garam masala powder	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Corn flour	2 tbs
Chopped coriander leaves	1 -2 tbs
Cumin seeds/jeeragam	1/2 tsp
Oil	1 tbs+3 tbs

  For assembling

Ingredient	Quantity
Roti	6
Onion(sliced)	1 (small size)
Tomato(sliced)	1(small size)
Carrot(sliced,thinly)	1/2
Tomato ketchup	2-3 tbs
Chaat masala powder	1/2 tsp(optional)

  Method 

• Soak the rajma in the water for 6-8 hours and drain the excess water,pressure cook it for 3-4 whistles in a medium flame or till it cooks soft.Meanwhile cook the potato in a microwave or pressure cooker till becomes soft.

• After the pressure subsides completely drain the water from the rajma and pulse in the mixer without adding water.Mash the potatoes and keep it aside.

• Heat pan with 1 tbs of oil and crackle the cumin seeds,the add the green chilly and ginger&garlic paste.(I forgot to add the ginger&garlic paste,so added along with potato and rajma).Fry it for a minute,then goes in the spice powders,give it a mix.Now add in the mashed potato and ground rajma,along with salt.Mix it well and cook it for couple of minutes.Finally add in the chopped coriander leaves and put off the flame.

• Let the mixture cool down a bit,now add the corn flour and mix it well.Once its completely cool down take a small lemon sized mixture and shape it to a oblong or cylindrical tikkis of 2-3 inch size.Continue for the rest of the mixture and keep it aside.

• Heat a tbs of oil in a pan and slide in 2-3 tikkis and fry it carefully till all the sides get cooked and golden.Remove it and drain it on a paper towel.

• To assemble the wrap,smear little ketchup on the roti.Keep two tikkis on the roti and sprinkle the onion,tomato and carrot mixture.Drizzle a generous amount of ketchup then sprinkle chaat masala powder if you are using and roll it carefully.Prick the rolled edge with a clove or tooth pick to keep it intact.

• Wrap one end with a tissue paper or aluminum foil and serve it.

•  If the tikkis separate in the oil add a tbs of rice flour or all purpose flour to the mixture and mix it well.
• Instead of rajma ,chickpeas/channa can also be used.

Checkout my fellow bloggers participating in Blogging Marathon#48 here.

Enjoy.......................................................