Raw bananas have been used in Indian kitchens for centuries. Not only are they beneficial for health, but the dishes made from them are also incredibly delicious.

If you are looking to make a snack that is different from the usual potato *tikki* (cutlet)—as well as crispy and healthy—then raw banana *tikki* is an excellent choice. Let’s look at the easiest recipe to make it at home.

Raw Banana Tikki Recipe

Total time: 50 mins
Preparation time: 20 mins
Cooking time: 30 mins
Course: Snacks
Calories:
Servings: For 2 people
Cuisine: Indian

Ingredients for Raw Banana Tikki:
Raw bananas – 3 to 4
Boiled potato – 1
Green chilies – 2
Ginger – 1-inch piece
Fresh coriander leaves – 2 tablespoons
Roasted cumin powder – 1 teaspoon
Dry mango powder (*amchur*) or lemon juice – 1 teaspoon
Garam masala powder – 1/2 teaspoon
Water chestnut flour (*singhara atta*) – 2 tablespoons
Salt – to taste
Oil or ghee – for shallow frying

Method for making Raw Banana Tikki:

First, wash the raw bananas, trim off both ends, and place them in a pressure cooker with a cup of water and a little salt. Boil until 2 to 3 whistles.

Turn off the heat and allow the pressure to release naturally. Then, remove the bananas, let them cool down, and peel off the skin.

Grate the bananas in a large bowl and mash them thoroughly using a masher to ensure there are no lumps.

Add the green chilies, ginger, fresh coriander, roasted cumin powder, dry mango powder, garam masala, and salt to the mashed bananas. Finally, add the water chestnut flour for binding and knead the mixture into a firm dough. Next, lightly grease your hands with oil or ghee, take small portions of the mixture, and shape them into *tikkis* (patties) by rolling them into balls and flattening them with your palms.

Now, heat 2 to 3 tablespoons of oil or ghee in a non-stick *tawa* (griddle) or pan over medium heat. Once the pan is hot, place the *tikkis* on it.

Cook the *tikkis* on medium-low heat for 3 to 4 minutes until the underside turns golden brown. Then, flip them over using a spatula and cook the other side until crispy and golden brown.

Your hot and crispy raw banana *tikkis* are ready. Serve them with green coriander-mint chutney, sweet and tangy tamarind chutney, or tomato ketchup.

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