Kacche Kele ki Tikki Recipe
Kacche Kele ki Tikki Recipe: As a food enthusiast, I have always enjoyed exploring unique flavors and textures in the kitchen. One such delightful discovery is Kacche Kele ki Tikki Recipe, a scrumptious snack that holds a special place in my heart. The exquisite aroma of spices mingling with the subtle sweetness of raw bananas creates a heavenly scent that transports me back to my mother’s kitchen, where I first tasted this delicious treat. The perfect balance of crispiness and tenderness never fails to captivate my taste buds, making Kacche Kele ki Tikki Recipe an irresistible dish for me and my family.
What is Kacche Kele ki Tikki Recipe?
Kacche Kele ki Tikki is a delectable Indian snack made from raw bananas, also known as green plantains. These unripe bananas are mashed and combined with a medley of aromatic spices, herbs, and other ingredients to form delicious tikkis or patties. These tikkis are then shallow-fried to golden-brown perfection, resulting in a mouthwatering appetizer or snack that boasts a crispy exterior and a tender, flavorful interior. Kacche Kele ki Tikki is often enjoyed during fasting or as a scrumptious tea-time treat.
Variations
Kacche Kele ki Tikki offers plenty of room for creativity, as you can experiment with various ingredients and spices to suit your palate. Here are some popular variations:
- Aloo Kacche Kele ki Tikki: Combine grated or boiled potatoes with raw banana for added texture and flavor.
- Paneer Kacche Kele ki Tikki: Add grated paneer (Indian cottage cheese) to the raw banana mixture for a protein-rich twist.
- Nuts and Raisins Kacche Kele ki Tikki: Enhance the taste and texture of your tikkis by incorporating chopped nuts and raisins.
- Vegan Kacche Kele ki Tikki: Substitute ghee or butter with vegetable oil for a vegan-friendly version.
Nutrition Benefits
Kacche Kele ki Tikki is not only a delicious snack but also offers several health benefits:
- Raw bananas are a good source of dietary fiber, which aids in digestion and promotes a healthy gut.
- They are rich in potassium, which helps regulate blood pressure and supports heart health.
- Raw bananas have a low glycemic index, making them suitable for those managing blood sugar levels.
- This dish is generally gluten-free, as it does not use any wheat flour or other gluten-containing ingredients.
Step by Step Kacche Kele ki Tikki Recipe
Kacche Kele ki Tikki Recipe
Ingredients
- 2 bananas green plantains
- 1/4 cup coriander leaves / cilantro
- 1 green chillies finely chopped
- 1/2 teaspoon ginger
- 1/2 teaspoon Cumin (Jeera)
- 1/2 teaspoon aamchur / dry mango powder dry mango powder
- 1/2 teaspoon Red Chilli Powder
- 1/2 teaspoon Garam Masala
- Salt to taste
- 2 tablespoons cornstarch
- 4 tablespoons ghee / clarified butter for shallow frying
- Chaat masala for sprinkling (optional)
Instructions
Pre-Cooking Preparation
- Wash and peel the raw bananas: Thoroughly rinse the raw bananas under running water. Using a sharp knife, remove the skin and discard any black seeds.
- Boil the raw bananas: Place the peeled bananas in a saucepan with enough water to cover them. Boil them for 15-20 minutes, or until they are tender but not mushy. Drain the water and allow the bananas to cool.
- Prepare the ingredients: While the bananas are cooling, finely chop the coriander leaves and green chili, and grate the ginger. Measure out the spices and keep them handy.
- Mash the bananas: Once the bananas have cooled, mash them using a fork or potato masher until smooth, without any lumps.
Cooking Steps
- Mix the ingredients: In a large mixing bowl, combine the mashed raw bananas, coriander leaves, green chili, grated ginger, cumin seeds, amchur powder, red chili powder, garam masala powder, and salt. Mix well to form a uniform mixture.
- Add the binding agent: Sprinkle arrowroot powder or cornstarch over the mixture and mix well. The binding agent helps the tikkis hold their shape and prevents them from breaking during cooking.
- Shape the tikkis: Divide the mixture into equal portions and shape each portion into a round, flat patty of about 1/2-inch thickness.
- Heat the ghee or oil: In a non-stick pan, heat ghee or oil over medium heat for shallow frying.
- Fry the tikkis: Place the tikkis in the hot ghee or oil, making sure not to overcrowd the pan. Fry them for 3-4 minutes on each side, or until they turn golden-brown and crispy. Use a slotted spatula to flip the tikkis and ensure even cooking.
- Drain and serve: Once the tikkis are cooked, remove them from the pan and place them on paper towels to absorb any excess oil. Sprinkle chaat masala over the tikkis, if desired, and serve hot with a side of mint-coriander chutney or yogurt sauce.
Equipment Used for This Recipe
- Potato Masher
Notes & Tips
- Adjust the spices and seasonings according to your taste preferences.
- Be gentle when flipping the tikkis, as they can be delicate and prone to breaking.
- You can also use an air fryer or oven to cook the tikkis for a healthier, oil-free option. Preheat the air fryer or oven to 200°C (400°F) and cook the tikkis for 15-20 minutes, flipping halfway through, until golden and crispy.
- Store any leftover tikkis in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven before serving.
Nutrition Information (Note: Approximate)
FAQs – Kacche Kele ki Tikki Recipe
Can I use ripe bananas for Kacche Kele ki Tikki?
No, ripe bananas are not suitable for this recipe. Kacche Kele ki Tikki is specifically made using raw bananas, which have a firmer texture and mild flavor that works well with the spices. Ripe bananas would result in a mushy, sweet tikki that wouldn’t hold its shape or have the desired taste.
Is Kacche Kele ki Tikki vegan?
Yes, Kacche Kele ki Tikki can be made vegan by using oil instead of ghee for frying. The rest of the ingredients in this recipe are plant-based, making it a delicious vegan snack or appetizer option.
Can I make Kacche Kele ki Tikki gluten-free?
Absolutely! To make a gluten-free version of Kachhe Kele ki Tikki, use arrowroot powder or cornstarch as a binding agent instead of wheat flour. This will ensure that your tikkis are gluten-free and safe for those with gluten sensitivities.
How can I prevent my Kacche Kele ki Tikki from breaking while frying?
To prevent the tikkis from breaking during frying, make sure to use a sufficient amount of binding agent, such as arrowroot powder or cornstarch. Also, be gentle when flipping the tikkis and use a slotted spatula to provide support. If your tikkis are still too delicate, try adding a little more binding agent to the mixture.
What can I serve with Kacche Kele ki Tikki?
Kacche Kele ki Tikki can be served with a variety of accompaniments, such as mint-coriander chutney, tamarind chutney, or a cooling yogurt sauce. You can also serve them alongside a salad or as part of a larger meal with other Indian dishes.
Can I bake or air-fry Kacche Kele ki Tikki instead of frying them?
Yes, you can bake or air-fry the tikkis for a healthier option. Preheat your oven or air fryer to 200°C (400°F) and cook the tikkis for 15-20 minutes, flipping halfway through, until they are golden and crispy.
How long can I store leftover Kacche Kele ki Tikki?
Leftover Kachhe Kele ki Tikki can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a pan or oven until heated through and crispy.
Can I freeze Kacche Kele ki Tikki for later use?
Yes, you can freeze Kacche Kele ki Tikki. Once shaped, place the uncooked tikkis on a parchment-lined tray and freeze until solid. Then, transfer them to an airtight container or freezer bag and store for up to 3 months. When you’re ready to cook them, fry or bake the frozen tikkis, adding a few extra minutes to the cooking time.
Can I add other vegetables to the Kacche Kele ki Tikki mixture?
While the traditional Kacche Kele ki Tikki recipe primarily uses raw bananas, you can experiment with adding other grated or finely chopped vegetables such as carrots, bell peppers, or zucchini for added flavor and texture. Just make sure not to overload the mixture, as it may become difficult to shape and fry the tikkis.
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