In India, fresh, green and firm raw bananas or curry banana or plantain lend itself to the preparation of several extremely delicious dishes. Known by names like Kanchakalar (Bengali), Kaskol (Assamese), Vazhakkai (Tamil) and Kaccha Kela (Hindi) in Indian languages, raw banana is easily available in all parts of the country.
Tikki prepared out of raw banana is a tasty item for evening snacks. It is served hot and warm along with sauce, tamarind and coriander-mint sauce, and sometimes dahi. In Indian culinary lingo, “tikki” means a small cutlet or croquette or small cake.
Today let us try our hand in preparing a variant of “Raw Banana Tikki” by adding aloo to it. Believe us, its yummy!!
Raw Banana Potato Tikki - Vazhakkai Uralaikilangu Cutlet or Kacche Kele Aloo Ki Tikki
- 2 Raw Banana (Kaskol) Cut into half
- 1 large size Potato Cut into half
- 2 medium size Onions
- 3 tbsp Besan
- 2 tbsp Sooji (Suji, Semolina or Rava)
- 2 tbsp Lemon Juice
- 1 inch Ginger
- 1 tbsp Coriander (Dhania) Powder
- 1 tbsp Red Chilly Powder
- 1 tbsp Black Pepper Powder
- 5-6 cloves Garlic
- 2 Green Chillies
- 3 tbsp Cooking Oil
- Salt To taste
- Keep all the ingredients ready.
- Boil bananas and potatoes in a pot of boiling water, or alternatively in a pressure cooker, until they are tender.
- Keep boiled bananas and potatoes aside and allow them to cool down.
- Peel and mash the boiled bananas and potatoes thoroughly.
- Finely chop onions and green chilies.
- Grind garlic and ginger into a paste.
- In a bowl, take the mashed bananas and potatoes, and add the chopped onions, green chilies, ginger garlic paste, coriander powder, black pepper powder, red chilly powder and besan. Mix all the ingredients well.
- Divide the mixture into medium size equal balls and press them to give tikki shape.
- Dust the tikkis in sooji
- Heat sufficient oil in a pan and place the tikkis when oil is hot.
- Cook the tikkis from one side until golden brown and crisp. Then turn the tikkis and cook from another side
- Remove Tikki on a kitchen towel or absorbent paper to drain the excess oil and serve hot with mint-coriander chutney or ketchup.