Pan-cooked, crunchy raw banana cutlets


Raw bananas are very nutritious and are a great source of fibre, beta-carotene, calcium, vitamin A and C. The gluten-free fruit can be used to prepare a variety of delicacies. Vijesh Modi, Senior Sous Chef at The Deltin, Daman, suggests a vegan recipe, which is ideal for healthy snacking.


2 small raw bananas
2 medium potatoes
1/4 cup tapioca flour
1 teaspoon red chilli powder
1 teaspoon dried mint leaves
Himalayan salt (sendha namak)
3 tablespoons oil


Pressure-cook the bananas and potatoes with their peel on
Cook them for about 3 whistles or 10 minutes
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 and add Tapioca flour
Grease your hands and shape tikkis
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 phalhari green chutney.

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