This Rajma Paneer Burger recipe makes your homemade burgers cleaner, healthier, but just as delicious. I have shared instructions to air fry and deep fry the paneer tikkis, plus tons of tips, tricks, and juicy info to help you make the best veg burgers at home!
My kids are at the age where they have been asking more and more for the things they try outside at restaurants. Recently at a friends’ birthday party, they tried paneer tikki burgers at a popular fast-food joint, and had been requesting it ever since. Enter: My Rajma and Paneer Burgers – a healthier, cleaner, and homemade version my kids absolutely adore!
These veg burger tikkis are simple yet delicious, and come together pretty quickly. It’s high-protein, low-fat (thank you air frying), and insanely nutritious thanks to the veggies and spices. These rajma burger tikkis can easily be made ahead as they are a breeze to store. I love making a big batch and freezing a portion which I then add to my sandwiches, wraps, and even salads!
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Rajma Paneer Burger Ingredients
Rajma: Soaked overnight and then pressure cooked until soft. You can use canned beans if that’s more easily available to you
Paneer: Crumbled and mixed into the tikki mix for added protein. Paneer also helps to hold the mixture together and prevents it from drying out
Veggies: Grated beetroot, carrot, and finely chopped onions for nutrition, texture, and flavor
Ginger garlic paste: For flavor and aroma
Spices: Coriander powder, cumin powder, amchur (dried mango) powder, and pav bhaji masala for flavor and warmth
Green chilli: Finely chopped for heat. This is not a spicy recipe, but you can increase or decrease the amount to suit your spice tolerance
Coriander leaves: Finely chopped for a dash of freshness in every bite
Salt: To season
Cornflour: Mixed with water and salt to make slurry. This is what helps the cornflakes stick to the tikki
Cornflakes: Lightly crushed to form a crispy outer layer of the rajma paneer burger tikki
Oil: For brushing or deep frying. I have used sunflower oil, but any neutral-flavored oil with a smoke point will work
Richa’s Top Tips
- I would highly recommend using homemade paneer for the best texture and flavor. It’s a very simple recipe that takes only 15 minutes, but is a real game changer.
- It is best to soak rajma overnight (8-10 hours) before pressure cooking for best results. But if you don’t have the time, then check out this article to find out what to do in case you don’t have soaked beans
- You can replace rajma in this recipe with any beans of your choice. Chole (chickpeas), cowpeas, green mung beans, pinto beans, or even mixed beans work really well. The flavor will change slightly based on the beans you choose, but it still turns out delicious
- To make this recipe vegan, replace paneer with tofu
Frequently Asked Questions
Yes absolutely! Preheat your oven to 200℃ and bake for about 20-25 minutes, flipping halfway through.
Yes! You can shape the tikkis and refrigerate them for up to 24 hours. You can also freeze them for longer storage; just thaw slightly before cooking.
This usually means the mixture is too wet. Add breadcrumbs, poha powder, or roasted besan to bind everything better.
This usually happens when the mixture is too wet. Add breadcrumbs, or roasted besan to bind everything better.
Storage Tips
- Fridge: Cooked, leftover tikkis (once cooled down completely) stay well in an airtight container in the fridge for up to 3 days. You can also store uncooked tikkis the same way. But be sure to line it with parchment paper between layers to prevent sticking.
- Freezer: These rajma paneer tikkis are super freezer-friendly. Arrange them in a single layer on a tray and freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep well for up to 2 months.
- Reheat from fridge: Reheat on a pan or in the oven until warmed through and crisp again.
- From frozen: You can cook them straight from frozen. Just add a few extra minutes and cook on slightly lower heat so they heat evenly inside.
Note: If the tikkis feel dry after cooking, simply brush a little before serving. Avoid microwaving as it tends to make them soft instead of crispy. Always cool completely before storing to prevent sogginess.
Serving Ideas
As a burger: Put the burger between two slices of buns, add a spoonful of slaw, and some mayo for an easy and delightful homemade burger recipe
With dips: Serve it as a starter or a snack with dip of your choice. This rajma paneer tikkis taste so good with tomato ketchup, mint and coriander chutney, or even some mayo.
As a meal: Serve the burgers with fries or potato wedges, along with a simple salad for a more wholesome and nutritious meal.
These rajma paneer burgers are such a cool way to make fast food favorites cleaner and more nutritious. Plus, since we make the tikkis in the air fryer, they turn out so much healthier too!
If you make my paneer and bean burger recipe at home, then don’t forget to DM me the pictures over on my IG @my_foodstory. I love seeing how you make my recipes your own ❤️
Watch Rajma Paneer Burger Recipe Video
Air Fryer Rajma Paneer Burger
Equipment
Ingredients
For burger
- 2 cups soaked rajma see note 1
- ½ cup paneer
- ¼ cup grated beetroot
- ¼ cup grated carrots
- ½ cup finely chopped onions
- 1 teaspoon ginger garlic paste
- 1 teaspoon coriander powder
- ¼ teaspoon cumin powder
- ¼ teaspoon amchur powder
- 1 tablespoon pav bhaji masala
- 1 finely chopped green chilli
- ¾ teaspoon salt
- 3 tablespoons finely chopped coriander leaves
Other
- 3 tablespoons cornflour
- 2 ¾ + ⅛ cups water divided
- ¼ teaspoon salt
- 2 cups crushed cornflakes see note 2
- 2 tablespoons sunflower oil + ¼ cup oil if deep frying
Instructions
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Add soaked Rajma & 2 ½ cups of water to a pressure cooker and cook on high till the first whistle. Cook on low for 17 minutes till the rajma is cooked well. Let it depressurize by itself. Drain the rajma till all the water is separated.2 cups soaked rajma
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Add the cooked rajma to a bowl and mash roughly with your hand. Add the rest of the ingredients for the burger and mix well. Take scoopfuls of burger mixture and form into patties. This recipe should make 6-8 patties.½ cup paneer, ¼ cup grated beetroot, ¼ cup grated carrots, ½ cup finely chopped onions, 1 teaspoon ginger garlic paste, 1 teaspoon coriander powder, ¼ teaspoon cumin powder, ¼ teaspoon amchur powder, 1 tablespoon pav bhaji masala, 1 finely chopped green chilli, ¾ teaspoon salt, 3 tablespoons finely chopped coriander leaves
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Take cornflour, ¼ cup + 2 tablespoons of water, ¼ teaspoon of salt in a bowl and mix well to make a thin slurry. Take crushed cornflakes on a plate or wide bowl. Dip each patty in the cornflour slurry & roll over the cornflakes, so it covers the burger well & transfer to a plate. Repeat the same process for all the patties. Refrigerate the breaded patties for 30 minutes at least before frying so the coating firms up a bit and does not disintegrate while frying.3 tablespoons cornflour, 2 ¾ + ⅛ cups water, ¼ teaspoon salt, 2 cups crushed cornflakes
Airfrying burgers
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Pre-heat air fryer to 200 C and brush the basket with oil. Place the burgers on the tray with some gap between each. Spray or brush a few drops of oil on each burger. Air fry for 4 minutes at 200 C, flip once and air fry for 4 more minutes at 200 C till they are golden from the outside.2 tablespoons sunflower oil
Deep frying burgers
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Heat ¼ cup of oil in a kadai or deep pan, add 2-3 burgers and fry on medium heat for 2-3 minutes on each side until golden. Repeat the same for frying the rest of the burgers.
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Serve with buns and your favourite toppings.
Video
Notes
- Soak rajma for 8-10 hours or overnight for best results.
- To crush cornflakes: take cornflakes in a zip lock bag or a plastic bag, using a rolling pin, crush cornflakes to make crumbs.
Nutrition
This article was researched and written by Urvi Dalal.
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