Pan cooked, crunchy Kacche Kele Ki Tikki or Raw Banana cutlets is a hearty, satisfying, and delicious savory snack. These gluten-free and vegan tikkis are perfect for social gathering
Raw banana are a great source of fiber, beta-carotene, calcium, vitamin A and C. They are very nutritious and offer several health benefits in addition to their delicious flavor. Isn’t this a good reason to include raw bananas in your regular diet?
- 2 small Raw Bananas
- 2 medium Potatoes
- 1/4 cup Tapioca flour
- 1 teaspoon Red chilli powder
- 1 teaspoon Dried mint leaves
- Himalayan salt (Sendha Namak)
- 3 tablespoons Oil
- This is how raw banana looks like.
- To begin with, pressure-cook the bananas and potatoes with their peel on. Cook them for about 3 whistles or 10 minutes. Do not rush through this process as we want the bananas to be soft and tender to make a smooth mash.
- Remove from water and allow them to cool. When comfortable to touch, peel potatoes and banana. Transfer it to a big bowl.
- Mash potatoes and banana with a fork or potato masher.
- Stir in all the spices and add Tapioca flour.
- Grease your hands and shape tikkis.
- Heat a heavy bottomed pan and add tikkis to it.
- Cook tikkis for 8-10 minutes on low flame, turning occasionally until evenly browned on both sides.
Serve with Phalhari green chutney.