Kaccha Kela/Raw Banana/Plantain is visibly related to banana family but is more firmer and require cooking before being used. Plantains are sometimes referred to as “potatoes of the Caribbean” since they taste like potatoes. It’s a good source of potassium. It is high in carbs, is a energy boaster and thus makes it a popular choice for any fasting (vrat/upvas). It is a good starter for any party and serve usually with green chutney or any dip with yogurt.
Serve hot with green chutney or plain yogurt.
Thank you Anu’s Healthy Kitchen and Prachi’s Veg Kitchen
Paneer Stuffed Kacche Kele Ki Tikki
Author:
Ingredients
- For Tikkis
- 4 Raw Bananas
- 1 tbsp Ginger, finely grated
- 2 Green chilli, finely chopped
- 1/4 cup Coriander leaves, finely chopped
- 1/2 tsp Dhaniya Powder (Coriander Powder)
- 3/4 tsp Jeera Powder (Roasted Cumin Seeds Powder)
- 1/2 tsp Garam Masala
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Anardana Powder (Pomegranate seeds Powder)
- Salt To Taste (Sendha Namak For Fasting)
- Oil to shallow fry
- For the Stuffing
- 3/4 cup Paneer, grated
- salt to taste
- 1/4 tsp ajwain (Carom Seeds)
- 1/2 tsp Lemon Juice
- 2 pinches of Sugar
- 1 tbsp Coriander leaves, finely chopped
- Salt to taste
Instructions
- Boil bananas. Peel them when cool down.
- Mash them with hand or a fork.
- Add rest of the ingredients, except the oil to the mashed banana and mix it well to make a smooth mixture.
- Divide it into equal portions, and make circles of them and keep them aside in a plate.
- Mix all the ingredients for the filling and make small balls out of it.
- Fill the paneer mixture into the banana balls, and seal the edges neatly.
- Flatten it gently to form a tikki.
- Refrigerate tikkis for half an hour and they are ready to fry.
- Shallow fry, for 2-3 minutes on each side till they are golden brown in color.