Phalhari Kacche Kele Ki Tikki By The Deltin, Daman
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?
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
- 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 minutes. 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 and add Tapioca flour.
- Grease your hands and shape tikkis.
- 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
- Serve with Phalhari green chutney.