snack · navratri · festive · no-onion-no-garlic · raw-banana · cutlet · tikki · shallow-fried
Raw Banana Cutlets
Raw banana cutlets: boiled raw bananas are cooled, peeled and grated, then mixed with a cooked masala of cumin, green chilli, ginger, spices and besan. The patties are shaped about one centimetre thick, coated in semolina and cooked slowly in a cast-iron pan, two to three minutes a side, until crisp and golden. Serve hot with tomato ketchup or a mint-yogurt dip.
Cook along · 9 steps
Method
- 1
Boil the raw bananas in enough water over medium heat for 7–10 minutes. Drain and allow them to cool completely while keeping them firm.
- 2
Peel the bananas and grate them. Set aside.
- 3
Heat 2 teaspoons oil in a pan. Add cumin seeds and green chilies.Add ginger paste and fry for about 1 minute.
- 4
Add red chili powder, garam masala, turmeric, and salt. Cook for another minute.
- 5
Add gram flour and cook over low heat for 3–4 minutes.
- 6
Add the cooked spice mixture and chopped coriander to the grated bananas. Mix well.
- 7
Divide the mixture into equal portions and shape into patties about 1 cm thick. Coat each patty thoroughly with semolina on all sides.
- 8
Heat 1 tablespoon oil in a cast-iron pan or heavy-bottomed tawa over medium heat, then reduce to low. Place 6–7 patties on the pan and cook for 2–3 minutes on each side.
- 9
Carefully flip and cook until both sides are crisp and golden. Cook in batches if needed, placing the finished tikkis aside to allow the edges and sides to crisp. Serve hot with tomato ketchup or mint-yogurt dip.
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