Kacche Kele ki Tikki | Raw Banana Cutlets
Kacche Kele ki Tikki is a cutlet made with unripe bananas and is made on days of fasting. It is also preferred by Jains who do not eat root vegetables such as potato.
Ingredients
- 8 Unripe Bananas, Kacche Kele
- 1/4 Cup Finely Chopped Coriander
- 2-3 tsp Red Chilli Powder
- 2 tsp Chaat Masala or Amchur Powder
- 1 tbsp Lemon Juice
- Salt to Taste
- Oil for Shallow Frying
Instructions
- 1
--- Steaming the Bananas ---
- 2
Steam the whole bananas. I placed the whole bananas in a colander and steam them in a pressure cooker. Do not boil the bananas.
- 3
Take the bananas out of the steamer and let the bananas cool.
- 4
--- Making the Dough for the Tikkis ---
- 5
Peel the steamed bananas. I find it easier to peel the bananas, if I cut them in half.
- 6
Mash the bananas till there are no lumps.
- 7
Add the salt, chilli powder, chaat masala/amchur powder, coriander, and lemon juice.
- 8
Mix well so that the masalas are mixed into the banana and you have a nice firm dough.
- 9
--- Making the Kacche Kele ki Tikki ---
- 10
Divide the dough into 20 to 24 equal portions. Since we are shallow-frying the tikkis, we will keep them small in size.
- 11
Shape each portion into a 1/2" thick disk.
- 12
Over medium flame, heat a pan or tava. Use a flat pan as much as possible.
- 13
Add about 1-2 tbsp of oil and spread it well.
- 14
Place a few tikkis on the pan and let them cook for about 3 to 5 minutes till the side touching the pan is golden brown. Cook on medium flame so that the insides cook a bit as well.
- 15
Flip the Kacche Kele ki Tikkis.
- 16
Drizzle a few drops of oil around each tikki. The tikkis absorb oil rather quickly.
- 17
Cook for 4 to 5 minutes till the flip side is golden brown as well.
- 18
Serve hot with Dahiwali Pudina Chutney or Tomato Ketchup.
Cook it from the original
This recipe comes from aahaaramonline.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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