Boil whole raw bananas in sufficient water for fifteen to twenty minutes. Cool, peel and mash well. Mix raisins and dates and divide into twelve equal portions.
Heat oil in a non-stick pan and add mustard seeds and let them splutter. Add urad dal and sauté till it starts turning brown. Add onion, ginger and green chillies. Stir fry for half a minute.
Add red chilli powder, mix and quickly add carrots. Cook over medium heat for two to three minutes. Sprinkle mint leaves, chaat masala, mix well and remove from heat. Cool and mix the cooked masala with the mashed raw banana.
Add and lemon juice and mix well. Divide this mixture into twelve equal portions. Stuff one portion of the date and raisin mixture into each portion of raw banana mixture.
Wet your palm and form this mixture into a patty (tikki) of not more than half inch thickness. Coat the tikkis with the peanut powder, pressing them lightly with your palms.
Heat a non-stick fry pan or a griddle plate (tawa), place the peanut coated tikkis on it. Cook on medium heat till the crust is crisp and nicely browned. Make sure that the tikkis are heated through.