Raw Banana Cutlet
Raw Banana Cutlet | Kacche Kele Ki Tikki
Delicious low calorie raw banana cutlet recipe!
Raw Banana Cutlet
Raw Banana Cutlet | Kacche Kele Ki Tikki
Delicious low calorie raw banana cutlet recipe!
Servings Prep Time
12-14cutlets 10minutes
Cook Time
25minutes
Servings Prep Time
12-14cutlets 10minutes
Cook Time
25minutes
Ingredients
  • 2 Raw Bananas/Plantains
  • 1 Large Onion
  • 2-3tbsp Gram Flour/Besan.
  • 1tsp Ginger Garlic Paste
  • 1-2 Green Chillies Finely Chopped
  • 2tsp Oil
  • 1tsp Cumin Seeds/Jeera
  • 1tsp Red Chilli Powder
  • 1/2tsp Garam Masala Powder
  • 1/4tsp Turmeric Powder
  • 2-3tbsp Finely Chopped Coriander Leaves
  • 2-3tbsp Semolina/Rava
  • Salt as needed
  • 2-3tbsp Oil as neededfor shallow frying
Instructions
  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. Mix it well.
  10. Make patties/tikkis of equal size with thickness of about a cm.
  11. Press each patty in semolina/rava until all sides are coated well.
  12. 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.
  13. Once the bottoms look cooked/crisp, carefully flip them over and cook on the other side too.
  14. I placed the cooked tikkis on the side while the next batch was cooking. This helps get the edges and sides get crispy too.
  15. Serve hot with tomato ketchup/mint-yogurt dip.