How to make Kachche Kele Ki Tikki -

Raw bananas and green peas tikki coated with crushed vermicelli and deep fried.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Raw bananas (कच्चे केले), Green peas (हरे मटर)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Kachche Kele Ki Tikki checkout Kachche Kele Ki Pav Bhaji, Phal Subz Seekh, Kachche Kele Ki Tikki, Kele Ke Wafers . You can also find more Snacks and Starters recipes like Talela Bangda, Aloo Ke Masaledar Lachche, Besanwali Hari Mirchi, omlet.

Kachche Kele Ki Tikki

Kachche Kele Ki Tikki Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kachche Kele Ki Tikki Recipe

  • Raw bananas 3 medium

  • Green peas boiled 1/4 cup

  • Ginger 1 inch piece

  • Green chillies 2

  • Asafoetida a pinch

  • Red chilli powder 1/4 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Dry mango powder (amchur) 1/4 teaspoon

  • Salt to taste

  • Oil for deep-frying

  • Vermicelli (sevian) crushed 1/2 cup

Method

Step 1

Cut each raw banana into three pieces without peeling them. Steam them in a steamer for ten minutes. Cool, peel and grate them.

Step 2

Place green peas, green chillies and coriander leaves in a grinder. Grind into a coarse mixture. Add to grated bananas.

Step 3

Add dried mango powder, garam masala powder, salt, asafoetida, red chilli powder and mix well. Divide into equal portions.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.