How to make Chatpati Tikki -
Spiced raw banana pattice stuffed with dates and raisins, deep fried
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Raw bananas , Raisins (किशमिश)
Cuisine : Punjabi
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Fried Tomatoes Fire Cracker Prawns Mirch Malai Kababs Dal Pakwan
Chatpati Tikki Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Chatpati Tikki Recipe
Raw bananas 2 medium
Raisins chopped 15-20
Dates chopped seedless 6
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
Garlic chopped 3-4 cloves
Red chilli powder 1 teaspoon
Carrots grated 2 medium
Fresh mint leaves hand torn 8-10
Chaat masala 2 teaspoons
Salt to taste
Lemon juice 2 teaspoons
Roasted peanuts deskinned and coarsley powdered 1/2 cup
Method
Step 1
Boil whole raw bananas in sufficient water for fifteen to twenty minutes. Cool, peel and mash well.
Step 2
Mix raisins and dates and divide the mixture into twelve equal portions. Heat oil in a non-stick pan and add mustard seeds, let it crackle and add urad dal.
Step 3
Cook till brown. Add chopped onion, ginger, garlic and green chillies. Stir-fry for half a minute. Add red chilli powder, mix and quickly add grated carrots.
Step 4
Cook over medium heat for two to three minutes. Sprinkle chopped mint leaves, chaat masala, mix well and remove from heat.
Step 5
Cool and mix the cooked masala with the mashed raw banana. Add salt to taste, lemon juice and mix well.
Step 6
Divide this mixture into twelve equal portions. Stuff a portion of the date and raisin mixture into each portion of raw banana mixture.
Step 7
Wet your palm and form this mixture into a patty (tikki) of not more than half inch thickness.
Step 8
Coat the tikkis with coarse peanut powder, pressing them lightly with your palms.
Step 9
Heat a non-stick fry pan or a griddle plate (tawa), place the peanut coated tikkis.
Step 10
Cook on medium heat till the crust is crisp and nicely browned. Make sure that the tikkis are heated through. Serve immediately with a tangy sauce of your choice
Nutrition Info
Calories : 1288 Kcal
Carbohydrates : 175 gm
Protein : 37.1 gm
Fat : 48.7 gm
Other : Iron- 23.1mg
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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.
