Raw Banana & Potato Tikki

Adding raw banana to potato /aloo tikkis not only enhances its flavour but also adds a lot of dietary fiber to the dish. Raw bananas are a great source of potassium, manganese and vitamin C. This recipe uses very little oil but there is no compromise on taste.

Ovie loves any dish that has potato in it and she could not get enough of these tikkis.


Raw Banana & Potato Tikki
Makes 12 tikkis

Raw Banana: 1
Potato: 2 big
Onion: 1 finely chopped
Coriander leaves: 2 tbsp chopped
Green chili: 1-2 chopped (optional)
Coriander powder: 1 tsp
Chili Powder: 1/4 tsp
Black Pepper Powder: 1/4 tsp
Salt to taste
Canola / Vegetable Oil: 1 tbsp

• Boil the raw banana and potatoes until soft or alternatively pressure cook them for 2 whistles. Cool and mash with a fork/hand or grate them.  
• In a bowl add all the remaining ingredients (except oil) to the raw banana-potato mixture. 
• Combine all the ingredients well and check for seasoning. 
• Divide into 12 lemon size balls and flatten with wet palms. 
• Heat a non-stick flat pan and pour one teaspoon of oil and place the tikkis one by one. 
• Dribble a little oil on the sides and cook until it turns brown. Turn over carefully and fry the other side as well. 
• Serve warm with your child's favorite dip or sauce. It tastes wonderful with a sweet tamarind sauce too.