How to make Moghlai-E-Khas -

Steamed, mashed raw bananas stuffed with fruit mixture and shallow fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw Banana (कच्चा केला), Onion (प्याज़ )

Cuisine : Indian

Course : Snacks and Starters


Moghlai-E-Khas Recipe Card


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 : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Moghlai-E-Khas Recipe

  • Raw Banana steamed 6 medium

  • Onion

  • Orange 1

  • Apple finely chopped 1

  • Onion finely chopped 1 small

  • Ginger paste 2 teaspoons

  • Lemon juice 1/2 tablespoon

  • Pineapple finely chopped 1 slice

  • Chaat masala 1 teaspoon

  • Oil 5 tablespoons

  • Ginger paste 2 teaspoons

  • Garlic paste 2 teaspoons

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Cumin powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Semolina (rawa/suji) 3 tablespoons

  • Cashewnuts roasted and halved 10-15


Step 1

Peel orange, separate segments. Remove pith and pips and cut into half inch pieces. Sprinkle lemon juice over the chopped apple. Mix together all fruits and sprinkle chaat masala. Use this as stuffing.

Step 2

Heat oil in pan, add onion and sauté for two minutes. Add ginger-garlic paste and stir-fry for a couple of minutes. Add red chilli powder, turmeric powder, cumin powder and garam masala powder. Stir well and add mashed bananas.

Step 3

Add salt, stir and cook for three to four minutes. Transfer onto a plate to cool. Divide mixture into eight to ten equal portions. Roll one portion, flatten it on the palm and stuff a tablespoon of fresh fruit mixture.

Step 4

Gather in the edges and shape into a tikki. Roll it in semolina and top it with a halved cashewnut. Similarly prepare the other tikkis.

Step 5

Heat oil in a non-stick pan and shallow fry tikkis for four to five minute until crisp and golden. Drain on an absorbent paper and serve hot.

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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 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.