Kacche Kele ki Tikki or raw banana dumplings is a North Indian curry and a well-known Awadhi dish. It's usually served as an accompaniment with rotis but also tastes well with basmati rice. I learnt the dish from my neighbours while living in Ferozepur, Punjab.


Raw green bananas: 2

Onions, finely chopped: 2

Tomatoes, finely chopped: 1

Tomato puree,fresh: 1/2 cup

Garlic, freshly pound - 2 tsp

Red chilli powder - 3 tsp

Turmeric Powder - 2 tsp

Green chilli, chopped - 1 tsp

Salt - to taste

Cumin - 1 tsp

Oil - 2 tbsp

Oil for deep frying

Potato, boiled - 1

Ginger, finely chopped - 1 tsp

Garam masala - 1 tsp

Coriander - for garnish

Cooking instructions 

Peel and clean the raw bananas. Boil/ pressure cook them for upto six whistles. Transfer the bananas to a large bowl, add 1 tsp turmeric powder, 1 tsp finely chopped ginger, 1 tsp red chilli powder, 1 tsp pound garlic, finely chopped green chillies and salt to taste. Mix the ingredients and add a little chickpea flour if the mixture is too sticky. Make tiikkis (dumplings) and deep fry till golden brown. Keep about 2 tbsp oil in a kadai. Add cumin and onions and cook until slightly brown. Add the remaining garlic paste, turmeric powder, red chilli powder. Cook for a minute and add the chopped tomatoes. Add the puree and garam masala. Add salt and the tikkis. Garnish with coriander and serve hot.

Note: if you want a very crispy tikki you can dip them in cornflour batter and coat them with bread crumbs before deep frying.