Pan cooked, crunchy Kacche Kele Ki Tikki or cutlet is a hearty, satisfying, and delicious savory snack. These gluten-free and vegan tikkis are perfect for social gathering.
For months, I’ve been trying to find raw bananas or plantains in our area, but no luck. Growing up, Kacche Kele Ki Tikki or raw bananas kebab (made by mom) was my favorite snack. Mom used to shape them like kebabs (long in shape) and these were so delicious that we would devour them all. This Navratri, I was lucky to get my hands on 4 raw bananas and thought of giving this recipe a try.
Just like sweet potatoes and bottle gourd, raw bananas make a great fasting ingredient. Combine it with few basic spices and create a crispy and crunchy vegan snack perfect for Navratri.
My mom made these kacche kele ki tikki or kebabs with lots of onion and garlic but to match up with vrat guidelines I have improvised the recipe and swapped non vrat ingredients for vrat flours without compromising on taste and flavor.
Did you know?
Plantains or 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 or plantains in your regular diet.
Now onto the recipe!
These kacche kele ki tikki are really easy to make. To begin with, pressure cook the bananas and potatoes with their peel on. Cook them for about 3 whistles or 10 mins. Do not rush through this process as we want the bananas to be soft and tender to make a smooth mash.
Allow them to cool. Peel and discard the skin. Using a fork or potato masher make a smooth mash. Combine all the ingredients together to form a soft dough. Shape like tikkis and pan-cook them until crispy and brown.
For crispier tikkis, add enough oil to cover the outer layer of the tikkis. Cook tikkis for 8-10 minutes on low flame, turning occasionally until evenly browned on both sides.
These tikkis or kebabs make a perfect make-ahead appetizer. Shape them like tikkis and store in airtight container in your refrigerator. When ready to eat, cook as directed and serve immediately with vrat ki green chutney.
Cooked tikkis too make a great leftover the next day.
Do give these yummy tikkis a try and if you happen to make them, then share your yum pictures with me @facebook. Would love to see your creations!
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Kacche Kele Ki Tikki
- 2 small Raw Banana
- 2 medium Potatoes
- 1/4 cup Tapioca flour or any vrat flour
- 1 teaspoon Red chili powder
- 1 teaspoon Dried mint leaves, crushed
- Salt to taste (use Sendha namak- Himalayan salt if fasting)
- 3-4 tablespoon Oil to cook tikkis
- 1 cup Vrat ki Green chuteny
- This is how raw banana looks like.
- To begin with, pressure cook the bananas and potatoes with their peel on. Cook them for about 3 whistles or 10 mins. Do not rush through this process as we want the bananas to be soft and tender to make a smooth mash.
- Remove from water and allow them to cool. When comfortable to touch, peel potatoes and banana. Transfer it to a big bowl.
- Mash potatoes and banana with a fork or potato masher.
- Stir in all the spices.
- Add Tapioca flour or any vrat flour.
- Mix until combined.
- Grease your hands and shape tikkis out of the dough.
- Heat a heavy bottomed pan and add tikkis to it.
- Cook tikkis for 8-10 minutes on low flame, turning occasionally, until evenly browned on both sides.
- Serve with vrat ki green chutney.
- Serve immediately. These tikkis make a great leftovers the next day.