Kacche Kele ki Tikki is a delectable Indian snack made from raw bananas, also known as green plantains. These unripe bananas are mashed and combined with a medley of aromatic spices, herbs, and other ingredients to form delicious tikkis or patties. These tikkis are then shallow-fried to golden-brown perfection, resulting in a mouthwatering appetizer or snack that boasts a crispy exterior and a tender, flavorful interior. Kacche Kele ki Tikki is often enjoyed during fasting or as a scrumptious tea-time treat.
Wash and peel the raw bananas: Thoroughly rinse the raw bananas under running water. Using a sharp knife, remove the skin and discard any black seeds.
Boil the raw bananas: Place the peeled bananas in a saucepan with enough water to cover them. Boil them for 15-20 minutes, or until they are tender but not mushy. Drain the water and allow the bananas to cool.
Prepare the ingredients: While the bananas are cooling, finely chop the coriander leaves and green chili, and grate the ginger. Measure out the spices and keep them handy.
Mash the bananas: Once the bananas have cooled, mash them using a fork or potato masher until smooth, without any lumps.
Cooking Steps
Mix the ingredients: In a large mixing bowl, combine the mashed raw bananas, coriander leaves, green chili, grated ginger, cumin seeds, amchur powder, red chili powder, garam masala powder, and salt. Mix well to form a uniform mixture.
Add the binding agent: Sprinkle arrowroot powder or cornstarch over the mixture and mix well. The binding agent helps the tikkis hold their shape and prevents them from breaking during cooking.
Shape the tikkis: Divide the mixture into equal portions and shape each portion into a round, flat patty of about 1/2-inch thickness.
Heat the ghee or oil: In a non-stick pan, heat ghee or oil over medium heat for shallow frying.
Fry the tikkis: Place the tikkis in the hot ghee or oil, making sure not to overcrowd the pan. Fry them for 3-4 minutes on each side, or until they turn golden-brown and crispy. Use a slotted spatula to flip the tikkis and ensure even cooking.
Drain and serve: Once the tikkis are cooked, remove them from the pan and place them on paper towels to absorb any excess oil. Sprinkle chaat masala over the tikkis, if desired, and serve hot with a side of mint-coriander chutney or yogurt sauce.
Adjust the spices and seasonings according to your taste preferences.
Be gentle when flipping the tikkis, as they can be delicate and prone to breaking.
You can also use an air fryer or oven to cook the tikkis for a healthier, oil-free option. Preheat the air fryer or oven to 200°C (400°F) and cook the tikkis for 15-20 minutes, flipping halfway through, until golden and crispy.
Store any leftover tikkis in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven before serving.
Nutrition Information (Note: Approximate)
Nutrition Facts
Kacche Kele ki Tikki Recipe
Amount per Serving
Calories
291
% Daily Value*
Fat
15
g
23
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
38
mg
13
%
Sodium
45
mg
2
%
Potassium
401
mg
11
%
Carbohydrates
38
g
13
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
145
IU
3
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
1
mg
5
%
Vitamin B5
0.5
mg
5
%
Vitamin B6
0.1
mg
5
%
Vitamin C
20
mg
24
%
Vitamin E
0.1
mg
1
%
Vitamin K
3
µg
3
%
Calcium
6
mg
1
%
Iron
1
mg
6
%
Magnesium
38
mg
10
%
Zinc
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.