KACCHE KELE KI TIKKI

Hindustan Times ST (Jaipur) - Hindustan Times (Jaipur) - City - - Front Page -

In­gre­di­ents:

3 raw ba­nanas, 1tbsp gar­lic, chopped, 1tbsp gin­ger, chopped, 1tsp green chillies, chopped, 50gms onion, chopped, 1tbsp co­rian­der, chopped, 1tsp red chilli, pow­der, 1tsp jeera pow­der, 1tsp co­rian­der pow­der, 1tsp garam masala pow­der, 50gms cashew nut bro­ken, Salt to taste, 2tbsp bread crumbs, (op­tional for bind­ing), 2tbsp but­ter (for fry­ing), 1/2 cup pa­neer, grated, 1/4tsp

Pres­sure cook the raw ba­nana with wa­ter for 1whis­tle. Cool and peel the ba­nana

In a bowl, mix ba­nana, gin­ger, gar­lic, chilli, co­rian­der, pow­dered spice, co­rian­der, salt and mash well

For the fill­ing, com­bine pa­neer, chopped co­rian­der, chat masala, and mix

Fill in the ba­nana tikki with the pa­neer fill­ing

On a hot pan, melt but­ter. Fry the tikki on both side un­til the sides turn golden brown

Serve hot and gar­nish with mint chut­ney.

Chef Ro­han D’souza

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