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.
For months, I’ve been trying to find raw bananas or plantains in our area, but no luck. Growing up, Kacche Kele Ki Tikki or raw bananas cutlets (made by mom) was my favorite snack. Mom used to shape them like cutlets (long in shape), and these were so delicious that we would devour them all. This Navratri, I was lucky to get my hands on four raw bananas and thought of giving this recipe a try.
Just like sweet potatoes and bottle gourd, raw bananas make a excellent fasting ingredient. Combine it with few basic spices and create a crispy and crunchy vegan snack perfect for Navratri.
Ingredients
2 small Plantains (Raw Banana)
2 medium Potatoes
1/4 cup Tapioca flour or any other gluten-free flour
1 teaspoon Red chili powder
1 teaspoon Dried mint leaves , crushed
Himalayan salt
3 tablespoons Oil
1 cup Vrat ki Green chuteny
Method
* 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 mins. 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.
* Add Tapioca flour.
* Mix until combined.
* Grease your hands and shape tikkis out of the dough.
* 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 vrat ki green chutney.
* Serve immediately. These tikkis make great leftovers the next day.