Ingredients:
12 raw banana
1 Tbsp green chilly (chopped)
1 Tbsp red chili powder
1/2 tsp turmeric powder
1/2 tsp dhaniya powder
1/2 tsp garam masala
1/2 tsp pepper corn (crushed)
1 lemon (juice)
1/2 tsp sesame seeds
Sendha namak to taste
1 sprig fresh coriander
Chutney:
1 cup hung curd
2 tsp roasted peanuts
1 Tbsp sesame paste
Sendha Namak to taste
Method:
Boil raw banana in a pressure cooker for 2 to 3 whistle, leave it for cooling, remove the skin and mash well. Add banana’s in a bowl along with red chili powder,lemon juice, chopped coriander leaves, coriander powder and garam masala, mix well, season it correctly. Apply oil to your palm, divide the mixture into equal portions and make gallets, take a portion on your palm and flatten it gently. Roll it first in chestnut flour, then sprinkle some sesame seeds on it, press gently and keep it aside Take a non-stick pan add 1 teaspoon oil, place the tikki on it and spread some more oil around the tikkis, cook on medium flame, fry until golden brown in color.
For the Chutney: Roast peanuts and crush it coarsely. keep it aside. Make a smooth paste of roasted sesame and blend it with hung curd to form a smooth consistency. Add the crushed peanuts and salt and its ready to be served.
