Soak rajma in 5 cups of water, preferably overnight.
Boil in sufficient quantity of water until soft. Drain and set aside.
Dry roast cashewnuts, chironji and khus khus. Grind to a fine paste using a little water.
Dry roast shahi jeera, green and black cardamoms, cloves and cinnamon. Cool and grind to a fine powder.
Soak saffron in kewra water.
Heat 2 tbsps of ghee in a pan. Add ginger and garlic. Saute for a few seconds.
Add green chillies and saute for 1 minute.
Add rajma and cook for 3 to 4 minutes.
Add cashewnut paste and stir-fry for 4 to 5 minutes.
Add khoya, white pepper powder and salt. Stir-fry for 4-5 minutes. Remove from heat.
Cool and mash rajma to a smooth paste.
Sprinkle powdered spices and soaked saffron. Adjust salt.
Add lemon juice and mix thoroughly.
Divide mixture into equal balls and press them lightly.
Heat ghee in a frying pan and shallow fry tikkis until lightly coloured on both sides.
Garnish with mint leaves and onion rings.
Serve with chutney of your choice.
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.