Are you looking for a different-from-the-usual snack that can be made fairly easily? Try out these kacche kele ki tikki or raw banana cutlets, which are simple to prepare, but delish. They are shallow-fried, so not as much of a guilty indulgence as a deep-fried snack, but equally good! Anddddddd….. they are just perfect for the rainy evenings that seem to be the norm these days, especially in Bangalore!
I served these beautiful raw banana cutlets or kele ki tikki with some Veeba Cheese & Chilli Sandwich Spread, which added a beautiful depth of flavour to them. Who says sandwich spreads are only for sandwiches, eh? 🙂 The spicy green chutney and tomato ketchup I also drizzled on the cutlets complemented them beautifully, too.
Now, let’s see how to make these kele ki tikki, shall we?
Ingredients (makes 8-10 cutlets):
- 2 large raw bananas
- 1 medium-sized onion, finely chopped
- A few stalks of fresh coriander leaves, finely chopped
- Salt, to taste
- 1/2 teaspoon turmeric powder
- Red chilli powder, to taste
- 1 teaspoon amchoor powder, or to taste
- 1-1/2 teaspoon garam masala or chana masala, or to taste
- 2 pinches of asafoetida
- About 1/4 cup of raw peanuts
- Oil, to shallow fry the cutlets
- Veeba Cheese & Chilli Sandwich Spread, as needed, for serving
- Tomato ketchup, as needed, for serving
- Spicy green chutney, as needed, for serving (Click here to see how I make this chutney)
- Roast the peanuts on medium flame, till they turn crispy. Ensure that they do not get burnt. Let them cool down completely.
- Meanwhile, remove the tail ends of the raw bananas, and cut each one into two pieces. Pressure cook the raw banana pieces in salt water, for 4 whistles.
- When the pressure has completely gone down, remove the boiled raw banana pieces from the cooker and run cold water over them. When they are cool enough to handle, peel them.
- Into a large mixing bowl, mash the boiled raw banana. Add the salt and red chilli powder to taste, asafoetida, garam masala or chana masala, finely chopped coriander and onion, and amchoor powder.
- After the peanuts have cooled down completely, remove the skins off them. Pulse the roasted peanuts in a mixer for just a second, so that you coarsely crush them. Do not make a fine powder. Add the crushed peanuts to the raw banana mixture in the mixing bowl.
- Mix all the ingredients in the mixing bowl, well. Ensure that everything is thoroughly combined together. Shape cutlets out of this mixture, in the shape of your choice.
- Heat a dosa pan on high flame, till droplets of water dance on it. Now, turn the flame to low-medium, and spread some oil in the centre. Place two cutlets on the pan, and add a little oil around them. Let them cook till they get crispy on the bottom. Flip the cutlets over, and add a little more oil around them. When done, transfer to a serving plate.
- Make cutlets out of all the mixture in the mixing bowl, and shallow fry them in a similar manner.
- Serve the cutlets piping hot, drizzled with some Veeba Cheese & Chilli Sandwich Spread, spicy green chutney, and tomato ketchup.
- You can add in some boiled potatoes and/or ginger-garlic paste too. I skipped them.
- If you wish, you can coat the cutlets in some bread crumbs and deep-fry them, too. I opted to shallow-fry them.
- 2 slices of bread, dipped in water, with the excess water squeezed out, can be added to the raw banana mixture too. I didn’t add them.
- To make a Jain version of these cutlets, omit the onions and ginger-garlic paste entirely.
This recipe has been developed for Veeba Foods, who have kindly sent across a gift hamper of their products, for me to test and use.
You like? I hope you will try out this recipe too, and that you will love it just as much as we did!