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raw banana cutlet recipe | kacche kele ki tikki | plantain cutlets | raw banana tikki |

raw banana cutlet recipe | kacche kele ki tikki | plantain cutlets | raw banana tikki | with 25 amazing images.



kacche kele ki tikki - raw banana cutlet is a unique and simple snack recipe. Learn how to make raw banana cutlet recipe | kacche kele ki tikki | plantain cutlets | raw banana tikki |

Craving a savory and satisfying snack? Look no further than kacche kele ki tikki! raw banana cutlets are a delightful vegetarian dish made from raw bananas (also known as green bananas or plantains), mixed with spices, herbs, and binding agents, then shaped into patties and fried until crispy.

Forget the stereotyped potato cutlets; try these crunchy raw banana cutlets instead! You will be floored by its elegant flavour and crunchy texture. It is amazing how it uses selection of simple everyday ingredients and even easy to prepare such a brilliant snack.

Usually for cutlets, I tend to use bread crumbs to coat and make it crispy. With this plantain cutlets, I used semolina or rava to coat and it turned out to be a great idea! As the raw banana was not so moist, the semolina helped turn the tikkis crisp without actually making it heavy.

pro tips to make raw banana cutlet: 1. You can also use fresh herbs like mint and curry leaves add a burst of freshness. 2. Instead of semolina you can use bread crumbs to coat the cutlets. 3. You can use the combination of mashed potatoes with boiled raw banana. This adds creaminess and helps bind the mixture. 4. Maintain medium heat while frying to ensure the cutlets cook through without burning.

Enjoy raw banana cutlet recipe | kacche kele ki tikki | plantain cutlets | raw banana tikki | with detailed step by step photos.

Raw Banana Cutlet

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Raw Banana Cutlet recipe - How to make Raw Banana Cutlet

Preparation Time:    Cooking Time:    Total Time:     10Makes 10 cutlets
Show me for cutlets

Ingredients
Method
For raw banana cutlet
    For raw banana cutlet
  1. To make raw banana cutlet recipe, combine all the ingredients in a deep bowl and mix well.
  2. Divide and roll the mixture into 10 equal portions to make 50mm (2 inch) diameter round and flat cutlets.
  3. Roll each cutlet in semolina and keep aside.
  4. Heat little oil in a broad non stick pan and place a few tikkis at a time.
  5. Shallow fry them on both the sides until it becomes light golden brown and crispy. Drain on an absorbent paper.
  6. Serve raw banana cutlet hot.
Nutrient values (Abbrv) per cutlet
Energy59 cal
Protein1 g
Carbohydrates6.7 g
Fiber0.4 g
Fat3.1 g
Cholesterol0 mg
Sodium5.4 mg
Raw Banana Cutlet recipe with step by step photos

like raw banana cutlet recipe
    like raw banana cutlet recipe
  1. raw banana cutlet recipe | kacche kele ki tikki | plantain cutlets | raw banana tikki | then do try other raw banana recipes also:
    • raw banana sabzi recipe | South Indian healthy raw banana sabzi | kache kele sukhi sabzi | Plantains dry Indian vegetables |
    • Jain pav bhaji recipe | Jain pav bhaji using raw bananas | healthy no onion, garlic, potatoes pav bhaji |

what is raw banana cutlet made of?
    what is raw banana cutlet made of?
  1. See the below image of list of ingredients for making raw banana cutlet.

how to make raw banana cutlet
    how to make raw banana cutlet
  1. To make raw banana cutlet recipe | kacche kele ki tikki | plantain cutlets | raw banana tikki | in a deep bowl, add 1 cup raw banana , boiled and mashed. They provide the main body and texture of the cutlet. Raw bananas have a subtle starch flavor that complements the spices and other ingredients in the recipe. They add a good amount of carbohydrates and fiber to the cutlets.
  2. Add ½ cup finely chopped onions. It creates a pleasant textural contrast between the soft mashed banana and the slight crunch of the tiny onion pieces.
  3. Add ¼ cup chopped mixed vegetables. Adding finely chopped vegetables adds crunch, texture and enhances the over all taste profile.
  4. Add 1 tbsp roasted besan (bengal gram flour). Roasting besan deepens its flavor profile. It takes on a nutty, toasted taste that complements the savory notes of the raw banana and other spices. The roasting process removes some of the moisture, making the flour more absorbent. This helps the cutlets hold their shape better during frying.
  5. Add 1 tsp ginger-garlic (adrak-lehsun) paste. Ginger and garlic are aromatic and flavorful ingredients. The paste adds a pungent, warm taste to the cutlets, complementing the starchy flavor of the raw banana.
  6. Add 1 tsp finely chopped green chillies.
  7. Add ¼ tsp turmeric powder (haldi). Turmeric adds a touch of earthy, warm flavor to the cutlets, complementing the other spices used in the recipe. Turmeric lends a vibrant yellow hue to the cutlets, making them visually appealing.
  8. Add ½ tsp chilli powder. Even a small amount of chilli powder can add complexity of flavor to the cutlet mix, beyond just heat.
  9. Add ½ tsp chaat masala.
  10. Add ¼ tsp garam masala.
  11. Add ¼ cup finely chopped coriander (dhania). Coriander leaves add a bright, citrusy, and slightly peppery flavor to the cutlets. 
  12. Add salt to taste.
  13. Mix well.
  14. Divide and roll the mixture into 12 equal portions to make 50mm (2 inch) diameter round and flat cutlets.
  15. Roll each cutlet in semolina and keep aside.
  16. Heat little oil in a broad non stick pan.
  17. Place a few tikkis at a time.
  18. Shallow fry them on both the sides until it becomes light golden brown and crispy.
  19. Drain on an absorbent paper.
  20. Serve raw banana cutlet recipe | kacche kele ki tikki | plantain cutlets | raw banana tikki | hot.

pro tips to make raw banana cutlet
    pro tips to make raw banana cutlet
  1. You can also use fresh herbs like mint and curry leaves add a burst of freshness.
  2. Instead of semolina you can use bread crumbs to coat the cutlets.
  3. You can use the combination of mashed potatoes with boiled raw banana. This adds creaminess and helps bind the mixture.
  4. Maintain medium heat while frying to ensure the cutlets cook through without burning.

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