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?
Ingredients
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
Instructions
1. This is how raw banana looks like.
2. 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.
3. Remove from water and allow
them to cool. When comfortable to touch, peel potatoes and banana. Transfer it
to a big bowl.
4. Mash potatoes and banana
with a fork or potato masher.
5. Stir in all the spices
and add Tapioca flour.
6. Grease your hands and
shape tikkis.
7. Heat a heavy bottomed
pan and add tikkis to it.
8. Cook tikkis for 8-10
minutes on low flame, turning occasionally until evenly browned on both sides.
Serve with Phalhari green
chutney.
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