Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a special dish, kache kele ki tikki (raw banana’s patty) vrat ki recipe (fasting recipe). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Kache kele ki tikki (Raw Banana’s Patty) vrat ki recipe (fasting recipe) is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Kache kele ki tikki (Raw Banana’s Patty) vrat ki recipe (fasting recipe) is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook kache kele ki tikki (raw banana’s patty) vrat ki recipe (fasting recipe) using 10 ingredients and 9 steps. Here is how you can achieve that.
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The ingredients needed to make Kache kele ki tikki (Raw Banana’s Patty) vrat ki recipe (fasting recipe):
- Take 2 raw banana
- Prepare 4 medium sized potatoes
- Take 6-8 tbsp Singhade ka atta (water chestnut flour)
- Get 1/2 inch grated ginger
- Make ready 2 finely chopped green chillies
- Take Handful chopped coriander leaves
- Take 1/4 tsp red chilli powder
- Get 1-1/2 tsp coriander powder
- Take to taste rock Salt (sendha namak)
- Take as required Oil for frying
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Instructions to make Kache kele ki tikki (Raw Banana’s Patty) vrat ki recipe (fasting recipe):
- Boil raw banana and potoes (raw banana usually takes about 3 whistle in a pressure cooker).
- Mash the boiled banana with the help of a fork.
- Mash them in a bowl then add chopped green chillies, grated ginger chopped coriander, red chilli powder and coriander powder.
- Add rock salt (sendha namak) to taste.
- Add singhare ka atta in parts.
- Mix everything to form a dough, the dough should be able to hold its shape properly otherwise add more of singhade ka atta so that they do not crumble when you fry them.
- Grease your palms with ghee/vegetable oil and make round tikki (patty).
- Heat the oil (remember it should not be too hot) lower the flame to low-medium heat, fry the tikkis until golden brown in color.
- Serve hot with coriander chutney.
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