Kacche Kele Ki Tikki

5 from 1 vote

Pan cooked, crunchy Kacche Kele Ki Tikki or cutlet is a hearty, satisfying, and delicious savory snack. These gluten-free and vegan tikkis are perfect for social gathering.

Prep: 10

Cook: 15

Total: 25

Course: Snacks And Appetizers

Cuisine: Indian

Servings: TIKKIS

Calories: 116kcal

Author: Ruchi

Ingredients

FOR TIKKIS

2 small Plantains (Raw Banana)
2 medium Potatoes
1/4 cup Tapioca flour or any other gluten-free flour
1 teaspoon Red chili powder
1 teaspoon Dried mint leaves , crushed
- - Himalayan salt
3 tablespoons Oil

SERVE WITH

1 cup Vrat ki Green chuteny

US Customary - Metric

Instructions

This is how raw banana looks like.
To begin with, pressure-cook the bananas and potatoes with their peel on. Cook them for about 3 whistles or 10 mins. Do not rush through this process as we want the bananas to be soft and tender to make a smooth mash.
Remove from water and allow them to cool. When comfortable to touch, peel potatoes and banana. Transfer it to a big bowl.
Mash potatoes and banana with a fork or potato masher.
Stir in all the spices.
Add Tapioca flour.
Mix until combined.
Grease your hands and shape tikkis out of the dough.
Heat a heavy bottomed pan and add tikkis to it.
Cook tikkis for 8-10 minutes on low flame, turning occasionally until evenly browned on both sides.
Serve with vrat ki green chutney.
Serve immediately. These tikkis make great leftovers the next day.

Notes

Variations!

Plantains can be substituted with Sweet potatoes or regular potatoes.
I have pan-cooked these cutlets, but feel free to fry these cutlets in oil or bake in an air fryer.
Instead of tapioca flour - buckwheat flour (kuttu flour), Chestnut flour (singhara flour), or Amaranth flour (rajgira flour).

Nutrition