• Soak the rajma overnight.
• ️ Pressure cook the rajma with enough water until soft. Drain water completely
• ️ Add onion, capsicum, salt, garam masala, curry powder, Kitchen King masala, Kashmiri chilli powder, grated paneer, besan, sesame seeds, ginger-garlic paste, and panko breadcrumbs. Mix everything well until the mixture comes together.
• ️ Grease your palms with a little oil. Divide the mixture into equal portions, roll into balls, and flatten into tikkis.
• ️ Heat a pan with a little oil. Shallow fry the rajma tikkis on medium heat until golden brown and crisp on both sides.
• ️ Serve hot

BAKED CUTLET:

• Preheat the oven to 400 degrees Fahrenheit. Take the baking tray and line a parchment oil and grease it with oil
• Take small portions of the mixture, and flatten them using your palm (I made it thinner)
• Place them in the greased tray and brush  the top portion of each cutlet with a little oil to avoid drying out and, of course, for the crispy finish
• Bake for 15-20 mins in total. flip inbetween till they have browned on the underside (adjust time according to your oven). Carefully flip them. Remove and serve immediately.