Raw Banana & Peanuts Cutlets

Yields – 8 cutlets / Tikki

Kitchen Equipments Required

Pressure cooker or pan with lid, heavy bottom pan or non stick pan, flat spatula for flipping, chopping board and knife or food processor, a mixing bowl, a plate with paper napkin.

Ingredients

Raw Bananas – 3 small

Ginger – 1 big piece

Green Chili – 2, small

Coriander / Cilantro leaves – handful

Peanuts – 2 tbsp, dry roasted

Oils & Spices

Oil – 2 tbsp to shallow fry

Cumin powder – 1 tsp, dry roasted

Black Pepper powder – 1/4 tsp

Cloves powder – a fat pinch

Lemon juice – 1 tsp

Salt to taste. I used sendha namak (rock salt) for fasting recipe. You may use table salt as well.

Method

1. Take the pressure cooker. Pressure cook the raw bananas with peel with 1/4 cup water for 2 whistle. Take the pressure off and cool the bananas. Peel the bananas. Cut them into small pieces.
2. Take the food processor. Add dry roasted peanuts. Crush them coarsely. Add these to the mixing bowl.
3. Take the same food processor. Add ginger, cilantro leaves, green chilies to it. Grind them fine. Add these to the peanuts in the bowl.
4. Take the food processor again. Add boiled cut bananas to it and grind them in the processor. Add this to the mixing bowl. You may grate these bananas alternatively.
5. Add salt, black pepper powder, cloves powder, cumin powder and lemon juice to the bananas in the bowl.
6. Bring everything together in a coarse dough. Pinch 7-8 lemon size balls from it. flatten them thin to make round cutlets or tikkis.
7. Heat oil in the pan. Reduce it to medium high and add the cutlets or tikkis to the pan.
8. Cook them from both the sides for 3-4 minutes each till they become golden.
9. They are ready to be served hot with some Green Coriander Chutney.