Potato..Breadcrumbs..Rajma..Spices..Yummmmmm !!!! Anything with potato would be yumm, no doubt about that. Had some leftover rajma masala from previous day's dinner. Or rather I should admit that I had wantedly taken a ladle of rajma and reserved it as a leftover :P just to try these rajma patties or rajma cutlets or tikkis or whatever. I was imagining that it would be so delicious.. How can it not be - when you put in two delicious ingredients for a recipe, the outcome is definitely a doubly delicious treat :)
It was a nice weekend evening and I was keen to try something new to munch on. Luckily, I had the enthusiasm bubbling inside me :P thanks to the breadcrumbs which I had made at home few days back. I was determined that it shouldn't sit anymore in the fridge and so wanted to try this dish to use it up :P Came out crisp on the outside and soft in the inside. Turned out to be a delectable treat for a quick evening snack..
We gobbled some with sauce and had the remaining patties sandwiched between breads and finished our dinner. Try these easy to make patties and treat your taste buds !!
Prep Time: 10 mins || Cook Time: 20 mins || Serves: 8 tikkis || Category: Starters/Cutlets/Patties
Ingredients:
1. Rajma masala - leftover (I had some 5-6 tablespoons)
2. Potato - 1 (boiled and mashed)
3. Coriander leaves - finely chopped
4. Green chili - 1
5. Cumin powder - 2 tsp
6. Amchur powder - 1 tsp
7. Hing - 1 tsp
8. Salt - as required
9. Bread crumbs - 100 gm
10. Oil - for shallow frying
Method:
1. Mash the leftover rajma, potato and mix them together in a bowl along with coriander leaves, salt, cumin powder, hing, amchur powder, green chili. Sprinkle some breadcrumbs and mix well into a single mass.
2. Divide the mixed rajma potato masala into small portions and flatten them as tikkis. Dust them in breadcrumbs and roll the edges of the tikkis in breadcrumbs to give a complete coating.
3. Heat 2-3 tbsp of oil in a pan and gently place the tikkis on it. Cook in medium flame for 3-4 mins and turn each tikki to the other side carefully without disturbing the other tikkis. Cook till the sides have turned golden brown.
Suggestions:
- Instead of leftover rajma masala, you can dedicatedly soak rajma overnight and pressure cook for 5-6 whistles and then mash it and use in the recipe.
- As I used rajma masala, it provided some flavors to the tikki as it already had all the spices and tomato in it.
- If soaking and cooking rajma for this recipe, add in more spices otherwise the patties will taste bland.
- Need not overcook the patties. As the potato and rajma are pre-cooked, it is enough to stop shallow frying with just the sides browned and crisp.
- When combining the ingredients for the patties, if the mixture is loose or a little sticky, adding a good amount of breadcrumbs makes the mixture combine well into a mass.
- These patties can be used as a stuffing for bread sandwich.
I love the combo of sauted onion and capsicum as a filling for any rolls or for bread/pizza. Even if I had eaten tummy full, the aroma of the onion-capsi duo whets my appetite :P Whenever the idly batter is made, the everyday line-up of breakfast dishes follows a boring pattern of - idly for 2 days - oothapam- dosa and then kuzhi paniyaram if the batter is left over and sour. This time, in order to break the routine and try something new, I moved my focus to dosa pizza as the basic ingredients for the topping were in stock :P
We have attached stickies and small flyers on the fridge saying or warning "No more Pizza"... "No more Cheese".. blahhh... blahhh.. !!! after having had so many frequent gobbles of pizza feeling guity over the addiction... Again the pizza mania got turned on... which was successfully converted to Pizza Dosa to utilize the left over sour dosa batter and also to avoid the cheesy gooey maida base of a store bought Pizza.. :)
Prep Time: 5 mins || Cook Time: 30 mins || Yields: 4 || Category: Breakfast / Leftover special
Ingredients:
1. Dosa Batter - for 4 dosas (preferably sour)
2. Capsicum - 1 small
3. Onion - 1 medium
4. Tomato Ketchup - as required
5. Oregano (Italian seasoning) - 2 tbsp
6. Red Chilly flakes - 1 tbsp
7. Olives - 5 or 6
8. Cheese - 2 slices (or 50 gms grated parmesan)
9. Salt - as required
Method:
1. In a pan, heat olive oil and saute onion, capsicum with oregano (or mixed italian seasoning) and salt till a light brown tinge appears. Allow it to cool for a while.
2. Keeping the flame under medium, spread the dosa batter thickly like oothappam, do not spread with ladle. Let it automatically take its shape. Close it with a lid and cook for 40 secs. Sprinkle oil and flip to the other side and cook evenly.
3. Then flip back to the first side, keeping the flame very low . Spread tomato ketchup evenly and add the grated cheese and cook closed for 1 min allowing the cheese to melt. Then top with the sauted capsicum and onion. Sprinkle oregano, red chilly flakes and top with sliced olives if desired. Cook covered for a few seconds. Switch off the flame and cut into pizza wedges and serve hot.
Suggestions:
- The choice of toppings is purely open to one's own creativity and the availability of ingredients. Baby corn, green peas, corn, de-seeded tomato can be used too.
- Adding olives is optional. If olives are not available, jalapeno (mexican chilly) can be used or both oives & jalapenos can be skipped. But their flavour gives the aroma and taste of real pizza.
- Grated parmesan cheese can be used. As I had the cheese slices in plenty, I cut them into small pieces and used them.
- Also the amount of cheese can be altered based on one's preference.
- I avoided chilly flakes as I wanted it to be mild.
- If the pizza is desired with a soft spongy base, spread the batter in the oothappam consistency. If it is required in crispy flaky form, then spread the batter very thin like a paper roast.
