Description

Banana cutlets, or tikkis, are savory patties made with a filling of gram flour, boiled white kidney beans, and spices. These cutlets are coated with semolina and typically shallow-fried until crispy on the outside and tender on the inside. The semolina coating adds an extra crunch, while the tender interior provides a comforting bite. The earthy taste of gram flour and the creamy texture of white kidney beans blend beautifully with the subtle sweetness of raw bananas. Perfect for an afternoon snack or appetizer, they are best enjoyed with a side of green chutney or tangy tamarind chutney. Let’s make them!

Scale

Ingredients

2 raw bananas or plantains, boiled and grated
½ cup lobia (black-eyed beans)
2 teaspoons oil
1 teaspoon cumin seeds (jeera)
1–2 green chilies, finely chopped
1 onion, finely chopped
1 teaspoon ginger garlic paste
¼ teaspoon turmeric powder
1 teaspoon red chili powder
½ teaspoon garam masala powder
Salt to taste
3 tablespoons gram flour (besan)
2–3 tablespoons finely chopped coriander leaves
2–3 tablespoons semolina (rava/suji)
Additional salt as needed
2–3 tablespoons oil as needed for shallow frying

Instructions

Boil the raw bananas or plantains in enough water for 7-10 minutes on medium flame until they are soft. Drain off the excess water. The cooked bananas should be firm.
Allow them to cool, then remove the skin and grate them. Set aside.
In a pan, heat 2 teaspoons of oil over medium heat. Add cumin seeds and finely chopped green chilies.
As they begin to crackle, add finely chopped onion. Sauté until the onion becomes translucent.
Add the ginger garlic paste and sauté for another minute until the raw smell disappears.
Add turmeric powder, red chili powder, garam masala powder, and salt to taste. Mix well.
Add gram flour and cook for 3-4 minutes on low flame until the mixture is well combined and slightly dry.
Turn off the flame and set aside to cool slightly.
In a bowl, add grated bananas, lobia, gram flour filling, and chopped coriander. Mix well.
Shape the mixture into patties/tikkis of equal size, about 1 cm thick.
Roll each patty in semolina (rava/suji) to coat evenly.
Meanwhile, heat a cast iron pan or heavy-bottomed tawa with 1 tablespoon of oil over medium heat.
Place the cutlets in the pan and shallow fry them until they are golden brown and crispy on both sides, about 3-4 minutes per side.
Carefully flip them over and cook on the other side as well.
Serve the hot raw banana cutlets with green chutney or tangy tamarind chutney.

Notes

Ensure the raw bananas are boiled only until soft; over-boiling can make them too mushy, which will affect the texture of the cutlets.
Make sure the black-eyed beans are well-drained to avoid excess moisture in the mixture.
Adjust the number of green chilies and the amount of red chili powder to suit your taste preferences.
Roll the cutlets evenly in semolina to ensure a consistent, crispy texture.
Consider adding finely chopped vegetables such as carrots or peas to the mixture for added texture and nutrition.
Prepare the cutlet mixture in advance and refrigerate it. Shape and fry the cutlets just before serving for the best results.
Serve the cutlets immediately after frying to enjoy the crispiest texture.
In addition to shallow frying, you can also deep fry or bake the cutlets.

Category: Snacks, Appetizer
Cuisine: Indian

Keywords: Raw Banana Tikkis, Savory Banana Patties, Banana Appetizers, Vegetarian Cutlets, Low-Calorie Banana Cutlets