How to make Kachche Kele Ki Tikki -

Shallow fried raw banana and green peas tikki.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Raw bananas (कच्चे केले), Shelled green peas (हरे मटर)

Cuisine : Rajasthani

Course : Snacks and Starters

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For more recipes related to Kachche Kele Ki Tikki checkout Kachche Kele Ki Tikki, Kachche Kele Ki Pav Bhaji, Phal Subz Seekh, Kele Ke Wafers . You can also find more Snacks and Starters recipes like Cheese Waffles Murg Ke Shami Anzac Biscuits Chinese Popcorn Prawns-SK Khazana

Kachche Kele Ki Tikki

Kachche Kele Ki Tikki Recipe Card

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Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kachche Kele Ki Tikki Recipe

  • Raw bananas 3 medium

  • Shelled green peas boiled 1/4 cup

  • Green chillies chopped 2

  • Fresh coriander leaves chopped 2 tablespoons

  • Dry mango powder (amchur) 1/4 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Asafoetida a pinch

  • Red chilli powder 1/4 teaspoon

  • Oil for shallow frying

Method

Step 1

Cut each raw banana into three pieces without peeling them. Steam them in a steamer for ten minutes. Cool, peel and grate them.

Step 2

Place green peas, green chillies and coriander leaves in a grinder. Grind into a coarse mixture. Add to grated bananas.

Step 3

Add dried mango powder, garam masala powder, salt, asafoetida, red chilli powder and mix well. Divide into equal portions.

Step 4

Grease your palms and shape each portion into a round tikki at least half inch thick. Heat two to three tablespoons oil in a non stick pan.

Step 5

Place five to six tikkis at a time in the pan and shallow fry for three to four minutes or till the underside is light golden in colour.

Step 6

Turn over and continue to cook for three to four minutes more or till the other side is equally light golden in colour. Serve hot with chutney or ketchup.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.