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.
Steam the whole bananas. I placed the whole bananas in a colander and steam them in a pressure cooker. Do not boil the bananas.
Take the bananas out of the steamer and let the bananas cool.
Making the Dough for the Tikkis
Peel the steamed bananas. I find it easier to peel the bananas, if I cut them in half.
Mash the bananas till there are no lumps.
Add the salt, chilli powder, chaat masala/amchur powder, coriander, and lemon juice.
Mix well so that the masalas are mixed into the banana and you have a nice firm dough.
Making the Kacche Kele ki Tikki
Divide the dough into 20 to 24 equal portions. Since we are shallow-frying the tikkis, we will keep them small in size.
Shape each portion into a 1/2" thick disk.
Over medium flame, heat a pan or tava. Use a flat pan as much as possible.
Add about 1-2 tbsp of oil and spread it well.
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.
Flip the Kacche Kele ki Tikkis.
Drizzle a few drops of oil around each tikki. The tikkis absorb oil rather quickly.
Cook for 4 to 5 minutes till the flip side is golden brown as well.
Serve hot with Dahiwali Pudina Chutney or Tomato Ketchup.
Notes
Do not boil the bananas; if you do, you will have a lot of water in the dough.
You can deep fry the tikkis as well. I prefer the shallow-fry route.
Cook the Kacche Kele ki Tikkis over medium flame to ensure they are cooked through.
The tikkis will actually soften as you cook them.
You can adapt this recipe for Vrat ka Khana by using Sendha Namak and Green Chilli Paste.
Keyword Kacche Kele ki Tikki, Raw Banana Cutlets
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