Delicious low-calorie snack – Raw Banana Cutlet, Kacche Kele Ki Tikki recipe with detailed step-wise pictures. Enjoy guilt-free snacking with these healthy plantain cutlets.
I am always on the look out for low-calorie snack recipes. As a matter of fact, I don’t enjoy deep frying but the severe snack craving kicks-in, it is always better to look for healthier options. I use two of my most trusted kitchen utensils – Paniyaram/Appe Pan and Iron Griddle when it comes to low-calorie cooking. I have moved onto cast iron cookware since more than a year and what a pleasant journey it has been. From making Koftas to Pakodas, I have tried it all on the cast iron appe pan. Recently, I made healthy Raw banana cutlets on my cast iron griddle and the results were amazing.
Kacche Kele Ki Tikki – Raw Banana Cutlet is a very simple recipe that I tried quite by chance. I started to make my usual plantain roast, but changed my mind last minute as I wanted a quick snack. Usually for cutlets, I tend to use bread crumbs to coat and make it crispy. With this plantain cutlet, I used semolina or rava to coat and it turned out to be a great idea! As the raw banana was not so moist, the semolina helped turn the tikkis crisp without actually making it heavy.
These raw banana cutlets are low-calorie as these are pan fried with less than 1 tbsp of oil per batch. Also I made this on stove top, so it doesn’t take anything more than 15 mins. You could also make these in oven. Though these are low-calorie, they are no way lesser in flavor. With onions, ginger garlic and assorted spices – these raw banana tikkis taste amazing! I served it up for tea time along with a simple mint-yogurt sauce.
How to make Raw Banana Cutlet | Kacche Kele Ki Tikki –
Detailed step-wise picture recipe of making Raw Banana Cutlet | Kacche Kele Ki Tikki –
1. Boil raw banana/plantain in enough water for 7-10 mins on medium flame.
2. Drain off excess water. The cooked banana should be firm, let it completely cool down.
3. Remove the skin and grate the banana. Set this aside.
4. In a pan, heat 2 tsp of oil. Add jeera and finely chopped green chillies.
5. As they begin to crackle, add finely chopped onion.
6. When the onions turn translucent, add ginger garlic paste. Fry for a minute.
7. Next add red chilli powder, garam masala powder, turmeric powder and salt as needed. Cook for a minute.
8. Add gram flour and cook it for 3-4 mins on low flame.
9. Add this mixture to the grated bananas along with finely chopped coriander leaves.
10. Mix it well.
11. Make patties/tikkis of equal size with thickness of about a cm.
12. Press each patty in semolina/rava until all sides are coated well.
13. Meanwhile heat a cast iron pan/heavy bottomed tawa with 1 tbsp of oil on medium flame. Once hot, set the flame on low. Place 6-7 patties on the pan and cook for 2-3 mins on each side.
14. Once the bottoms look cooked/crisp, carefully flip them over and cook on the other side too.
15. I placed the cooked tikkis on the side while the next batch was cooking. This helps get the edges and sides get crispy too.
16. Serve hot with tomato ketchup/mint-yogurt dip.
- Adjust spices as per preference.
- If preferred, these tikkis could be either deep-fried or made in oven too.
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