Raw Banana Tikki | Kachhe Kele ke Kebab – Vegan and Gluten Free
on Mar 02, 2023, Updated Sep 18, 2024
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These Kachhe Kele (Raw Banana Tikki) ke Kebab are killer! They are super versatile, gluten-free, vegan and SO delicious!
Here are a few more healthy recipes for you to try – Healthy Banana Crepes, Healthy Broccoli Soup or Healthy Tandoori Cauliflower Baked Whole!
As a working mom, I am always on the lookout for easy, versatile dishes that are also delicious and healthy. And these Kacche kele tikkis fit the bill so perfectly! Made with green plantains or raw bananas and just a few other pantry staples, these are ready in no time!
Jump to section: Raw Banana Tikkis
- Super versatile and can be had with so many different things. I have eaten them stuffed in some pita bread with hummus, as a kathi roll with chutney and chapati, added them to salads and sandwiches, and it’s been delicious every single time!
- Delicious despite having no unhealthy ingredients
- A super quick and easy snack that’s also healthy
- Loaded with fibre, vitamin A and C, and minerals
- Made without onion and garlic, it’s a jain and fast-friendly recipe
- Can be made ahead and stored in the refrigerator for up to 3 days
Raw Banana Tikkis Ingredients Overview
These raw banana tikkis require just a few pantry staples. The potatoes are subbed with healthier raw banana and the flour or breadcrumbs or whatever you use generally as a binding agent is subbed with buckwheat flour (can be replaced with besan). This recipe has no ginger, garlic or onions which makes it Navratri proof too. Apart from this you need just a few herbs, spices and some frying oil to make the yummiest tikkis ever!
How to make Raw Banana Tikki
Here’s a step-by-step collage showing you how to make raw banana tikki at home:
1. Cut each plantain in half and pressure cook or boil till the plantains are cooked through. I pressure cooked them for 3 whistles or about 15 minutes.
2. Peel the plantains, and add them to a bowl along with kuttu atta (buckwheat flour), ground black pepper powder, green chillies, coriander and sendha namak (rock salt).
3. Mash the plantains and mix well with the ingredients to make a dough.
4. Form the kebab mixture into flat, round balls about one and a half inch in diameter and set aside.
5. Heat oil in a non stick skillet, and add the kebabs one by one, making sure they don’t overlap. Cook each kebab for 8-10 minutes on each side till they are golden brown. I cooked these in two batches.
6. Serve these kachhe kele ke kebabs hot with coriander chutney.
Richa’s Top Tips
- Make sure to boil the bananas very well. Raw bananas will not only spoil the texture of the tikkis, but they can also be a little difficult to digest.
- Refrigerate these tikkis in an airtight container. Simply reheat them in a microwave or on a pan for a couple of minutes before serving them.
- Do not overcrowd the pan while cooking these tikkis. Leave enough space between two tikkis as this allows them to cook more evenly.
- Even though this is not a spicy recipe, feel free to adjust the amount of green chillies and black pepper powder if your tolerance is super low.
These tikkis make for the perfect 5 pm snack with some green coriander chutney and a steaming cup of tea. But give yourself permission to be creative with this one because no matter how you serve it, I assure you, this one’s going to get over so quick!
Try them with some Cucumber Mint Raita, or a big dollop of Coriander Chutney! These kebabs heat up well in the microwave or on the stove, and can be refrigerated for up to 3 days!
Watch Raw Banana Tikki Video
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Kachhe Kele (Green Plantain) ke Kebab – Vegan and Gluten Free
Ingredients
- 1 tablespoon Vegetable Oil
- 2 Bananas, Raw / Green Plantains / Kachhe Kele
- 1/2 cup Kuttu Atta / Buckwheat Flour
- 1/2 teaspoon Pepper Powder
- 1 Green Chilli, finely chopped
- 1/4 cup Coriander, chopped
- Rock Salt to taste, or Sendha Namak
Instructions
- Cut each plantain in half and pressure cook or boil till the plantains are cooked through. I pressure cooked them for 3 whistles or about 15 minutes.
- Peel the plantains, and add them to a bowl along with kuttu atta (buckwheat flour), ground black pepper powder, green chillies, coriander and sendha namak (rock salt). Mash the plantains and mix well with the ingredients.
- Form the kebab mixture into flat, round balls about one and a half inch in diameter and set aside.
- Heat oil in a non stick skillet, and add the kebabs one by one, making sure they don't overlap. Cook each kebab for 8-10 minutes on each side till they are golden brown. I cooked these in two batches.
- Serve these kachhe kele ke kebabs with coriander chutney.
Video
Notes
- Make sure to boil the bananas very well. Raw bananas will not only spoil the texture of the tikkis, but they can also be a little difficult to digest.
- Refrigerate these tikkis in an airtight container. Simply reheat them in a microwave or on a pan for a couple of minutes before serving them.
- Do not overcrowd the pan while cooking these tikkis. Leave enough space between two tikkis as this allows them to cook more evenly.
Good Day
Looks amazing,
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Hi Richa,
I’m curious how these would be with regular atta (duram wheat) as I do not have buckwheat flour handy… 🙂
Hey Rishi, I’ve never tried these with regular atta. They will taste different, but may work
It’s healty kebab
Kebab look awesome. A healthy and yummy recipe 🙂
Thanks Nidhi 🙂
Glad you liked these Shipra 🙂
Thank you or sharing this jus when I was struggling to pack healthy bites in my office box.