Kacche Kele ki tikki Recipe

kaccha-kela-tikki

Kacche Kele ki tikki is a perfect low carb indulgence, raw banana fritter filled with lightly spiced paneer, and shallow fried, these can be made quickly and can be had without any guilt baggage attached to it.

So this recipe has a history to it.. The first time i discovered this recipe was when a friend shared a sanjeev kapoor video on his food ventures page, it was a peas stuffed kacche kele ka kebab, and the idea did sound lovely, but i didn’t have the patience then to go watch the video. One of the grocery shopping days, i did get raw bananas keeping this in mind, but was clueless on how to handle the bananas and skipped it yet another day. But as if i was destined to make it, i bumped into a fellow bloggers post on FB with lovely kebab clicks. As always Nandita’s recipe had the exact simplest instructions on how to cook the raw banana and voila, i was ready to try this. So to the recipe now, do give it a shot. 

Ingredients

  • For the tikki
  • 3 medium raw bananas
  • 1 tbsp ginger finely grated
  • 1 tbsp garlic finely grated
  • 1 medium sized green chilli finely chopped
  • 1 medium onion finely chopped
  • 1 tbsp coriander leaves finely chopped
  • 1 tsp salt
  • 1/2 tsp coriander powder
  • 1/2 tsp jeera powder
  • 1/2 tsp garam masala
  • 1/2 tsp chat masala
  • 1/2 tsp red chilli powder
  • A pinch or two of nutmeg powder
  • 1 tbsp of bread crumbs (optional)
  • Oil to shallow fry the tikkis
  • For the filling
  • 3/4 cup paneer grated
  • salt to taste
  • 1/4 tsp Chat masala
  • 1 tsp finely chopped coriander leaves.

Directions for Kacche kele ki tikki

  1. Cook the bananas : Cut the bananas lengthwise, and pressure cook (with the peels on) on medium high for one whistle. Let it cool completely and open only then. 
  2. Open the pressure cooker, and hold it under running water for a few seconds, so that its cool enough to handle and remove the peels. The peel will come off just like a ripe banana, if the banana is cooked properly. 
     
     
    3. Grate the bananas(kacche kele), or mash them with hand or a fork, and set aside. 
     
     
    4. In a small pan, heat some oil and fry the ginger, garlic, green chillies and the onions till the onions are light brown, i like to fry it till some of the onions have browned enough to the extent of burnt, crispy as we call it. 
    5. Add this and the rest of the ingredients, except the oil to the banana mash and mix gently to make a consistent mixture. 
    6. Divide it into 10-12 equal positions, an make circles of them and keep them aside in a plate. 
    7. Mix all the ingredients for the filling, test the salt, adjust as per your need and get ready to make the tikkis. 
    8. Take a ball of the banana mixture, flatten it into a disk, and then make a cup out of it, using the centre of your palm. Fill in a tbsp of the paneer mixture into it, and then seal the edges, use the sides of your thumb and index finger to seal it completely and form a ball out of it. Flatten it gently to form a tikki and they are ready to fry. 
     
     
    9. Handle one tikki at a time. Coat these with semolina or a mix of semolina and breadcrumbs. Place the coated tikki on a heated skillet with 1-2 tbsp oil in it. And Shallow fry, for 2-3 minutes on each side till they are nicely brown and crispy. 
     
     
    Serve it hot with some green chutney and ketchup, Nandita mentioned Tabasco, and i guess it would also be an interesting combination. 

Kacche Kele ki Tikki Recipe
Boiled and grated raw banana stuffed with paneer, shaped into tikkis and shallow fried.
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Ingredients
  1. For the tikki
  2. 3 medium raw bananas
  3. 1 tbsp ginger finely grated
  4. 1 tbsp garlic finely grated
  5. 1 medium sized green chilli finely chopped
  6. 1 medium onion finely chopped
  7. 1 tbsp coriander leaves finely chopped
  8. 1 tsp salt
  9. 1/2 tsp coriander powder
  10. 1/2 tsp jeera powder
  11. 1/2 tsp garam masala
  12. 1/2 tsp chal masala
  13. 1/2 tsp red chilli powder
  14. A pinch or two of nutmeg powder
  15. 1 tbsp of bread crumbs (optional)
  16. Oil to shallow fry the tikkis
  17. For the filling
  18. 3/4 cup paneer grated
  19. salt to taste
  20. 1/4 tsp Chat masala
  21. 1 tsp finely chopped coriander leaves.
Instructions
  1. 1. Cook the bananas : Cut the bananas lengthwise, and pressure cook (with the peels on) on medium high for one whistle. Let it cool completely and open only then.
  2. 2. Open the pressure cooker, and hold it under running water for a few seconds, so that its cool enough to handle and remove the peels. The peel will come off just like a ripe banana, if the banana is cooked properly.
  3. 3. Grate the bananas, or mash them with hand or a fork, and set aside.
  4. 4. In a small pan, heat some oil and fry the ginger, garlic, green chillies and the onions till the onions are light brown, i like to fry it till some of the onions have browned enough to the extent of burnt, crispy as we call it.
  5. 5. Add this and the rest of the ingredients, except the oil to the banana mash and mix gently to make a consistent mixture.
  6. 6. Divide it into 10-12 equal positions, an make circles of them and keep them aside in a plate.
  7. 7. Mix all the ingredients for the filling, test the salt, adjust as per your need and get ready to make the tikkis.
  8. 8. Take a ball of the banana mixture, flatten it into a disk, and then make a cup out of it, using the centre of your palm. Fill in a tbsp of the paneer mixture into it, and then seal the edges, use the sides of your thumb and index finger to seal it completely and form a ball out of it. Flatten it gently to form a tikki and they are ready to fry.
  9. 9. Handle one tikki at a time. Coat these with semolina or a mix of semolina and breadcrumbs. Place the coated tikki on a heated skillet with 1-2 tbsp oil in it. And Shallow fry, for 2-3 minutes on each side till they are nicely brown and crispy.
  10. Serve it hot with some green chutney and ketchup, Nandita mentioned Tabasco, and i guess it would also be an interesting combination.
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