Kachche kele ki tikki
Kachche kele ki tikki

Anju Bhatia



Prep Time

: 30

Cooking Time

: 20



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 3.02 g
Sat Fat 0.505 g
Salt 186.0 mg
Sugars 10.1 g
  • Other Items
  1. Raw bananas 3 medium
  2. Shelled Green Peas Boiled 1/4 cup
  3. Green Chillies Chopped 2
  4. Fresh Coriander Leaves Chopped 2 tablespoons
  5. Dry Mango Powder 1/4 teaspoon
  6. Garam Masala Powder 1/2 teaspoon
  7. Salt to taste
  8. Red Chilli Powder 1/4 teaspoon
  9. Oil For Shallow Frying
  1. Cut each raw banana into three pieces without peeling them. Steam them in a steamer for ten minutes. Cool, peel and grate them.
  2. Place green peas, green chillies and coriander leaves in a grinder. Grind into a coarse mixture. Add to grated bananas.
  3. Add dried mango powder, garam masala powder, salt, asafoetida, red chilli powder and mix well. Divide into equal portions.
  4. Grease your palms and shape each portion into a round tikki at least half inch thick. Heat two to three tablespoons oil in a non stick pan.
  5. place five to six tikkis at a time in the pan and shallow fry for three to four minutes or till the underside is light golden in colour.
  6. Turn over and continue to cook for three to four minutes more or till the other side is equally light golden in colour. Serve hot with chutney or ketchup.