I am always on the look out for low-calorie snack recipes. As a matter of fact, I don’t enjoy deep frying but the severe snack craving kicks-in, it is always better to look for healthier options. I use two of my most trusted kitchen utensils – Paniyaram/Appe Pan and Iron Griddle when it comes to low-calorie cooking. I have moved onto cast iron cookware since more than a year and what a pleasant journey it has been. From making Koftas to Pakodas, I have tried it all on the cast iron appe pan. Recently, I made healthy Raw banana cutlets on my cast iron griddle and the results were amazing.
Kacche Kele Ki Tikki – Raw Banana Cutlet is a very simple recipe that I tried quite by chance. I started to make my usual plantain roast, but changed my mind last minute as I wanted a quick snack. Usually for cutlets, I tend to use bread crumbs to coat and make it crispy. With this plantain cutlet, I used semolina or rava to coat and it turned out to be a great idea! As the raw banana was not so moist, the semolina helped turn the tikkis crisp without actually making it heavy.
These raw banana cutlets are low-calorie as these are pan fried with less than 1 tablespoon of oil per batch. Also I made this on stove top, so it doesn’t take anything more than 15 mins. You could also make these in oven. Though these are low-calorie, they are no way lesser in flavor. With onions, ginger garlic and assorted spices – these raw banana tikkis taste amazing! I served it up for tea time along with a simple mint-yogurt sauce.
How to make Raw Banana Cutlet | Kacche Kele Ki Tikki
📖 Recipe
Detailed step-wise picture recipe of making Raw Banana Cutlet | Kacche Kele Ki Tikki
Boil raw banana/plantain in enough water for 7-10 mins on medium flame.
Drain off excess water. The cooked banana should be firm, let it completely cool down.
Remove the skin and grate the banana. Set this aside.
In a pan, heat 2 teaspoon of oil. Add jeera and finely chopped green chillies.
As they begin to crackle, add finely chopped onion.
When the onions turn translucent, add ginger garlic paste. Fry for a minute.
Next add red chilli powder, garam masala powder, turmeric powder and salt as needed. Cook for a minute.
Add gram flour and cook it for 3-4 mins on low flame.
Add this mixture to the grated bananas along with finely chopped coriander leaves.
Mix it well.
Make patties/tikkis of equal size with thickness of about a cm.
Press each patty in semolina/rava until all sides are coated well.
Meanwhile heat a cast iron pan/heavy bottomed tawa with 1 tablespoon of oil on medium flame. Once hot, set the flame on low. Place 6-7 patties on the pan and cook for 2-3 mins on each side.
Once the bottoms look cooked/crisp, carefully flip them over and cook on the other side too.
I placed the cooked tikkis on the side while the next batch was cooking. This helps get the edges and sides get crispy too.
Serve hot with tomato ketchup/mint-yogurt dip.
Recipe Notes
Adjust spices as per preference. If preferred, these tikkis could be either deep-fried or made in oven too.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
