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.
Ingredients
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.
