Sanjeev Kapoor

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Chatpati Tikki  Recipe

Raw banana and carrot tikki stuffed with date and raisins stuffing.

This recipe is from the book Khazana of Healthy Tasty Recipes.

Preparation Time : 16-20 minutes

Cooking time : 31-40 minutes

Servings :

Chatpati Tikki

Main Ingredients

Carrots, Raw bananas





Level Of Cooking


  • Carrots grated
    2 medium
  • Raw bananas
    2 medium
  • Oil
    1 teaspoon
  • Mustard seeds
    1/2 teaspoon
  • Split black gram skinless (dhuli urad dal)
    1/2 teaspoon
  • Onion chopped
    1 medium
  • Ginger chopped
    1 inch piece
  • Green chillies chopped
  • Red chilli powder
    1 teaspoon
  • Fresh mint leaves,chopped
  • Chaat masala
    2 teaspoons
  • Salt
    to taste
  • Lemon juice
    2 teaspoons
  • Raisins roughly chopped
  • Seedless dates roughly chopped
  • Roasted peanuts coarsely powdered
    1/2 cup


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

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