A great alternative to Aloo tikkis, these Low Carb and High Protein kebabs or cutlets made with raw bananas and paneer make for an excellent evening snack to serve at Tea Time.
Paneer Stuffed Raw Banana Kebabs or Cutlets/Tikkis
Ingredients
For the tikki
3 medium raw bananas
1 tbsp ginger finely grated
1 tbsp garlic finely grated
1 medium sized green chilli finely chopped
1 medium onion finely chopped
1 tbsp coriander leaves finely chopped
1 tsp salt
1/2 tsp coriander powder
1/2 tsp jeera powder
1/2 tsp garam masala
1/2 tsp chat masala
1/2 tsp red chilli powder
A pinch or two of nutmeg powder
1 tbsp of bread crumbs (optional)
Oil to shallow fry the tikkis
For the filling
3/4 cup paneer grated
salt to taste
1/4 tsp Chat masala
1 tsp finely chopped coriander leaves.
Method
1. Cook the bananas: Cut the bananas lengthwise, and pressure cook (with the peels on) on medium high for one whistle. Let it cool completely and open only then.
2. Open the pressure cooker, and hold it under running water for a few seconds, so that its cool enough to handle and remove the peels. The peel will come off just like a ripe banana, if the banana is cooked properly.
3. Grate the bananas, or mash them with hand or a fork, and set aside.
4. In a small pan, heat some oil and fry the ginger, garlic, green chillies and the onions till the onions are light brown, i like to fry it till some of the onions have browned enough to the extent of burnt, crispy as we call it.
5. Add this and the rest of the ingredients, except the oil to the banana mash and mix gently to make a consistent mixture.
6. Divide it into 10-12 equal positions, an make circles of them and keep them aside in a plate.
7. Mix all the ingredients for the filling, test the salt, adjust as per your need and get ready to make the tikkis.
8. Take a ball of the banana mixture, flatten it into a disk, and then make a cup out of it, using the center of your palm. Fill in a tbsp of the paneer mixture into it, and then seal the edges, use the sides of your thumb and index finger to seal it completely and form a ball out of it. Flatten it gently to form a tikki and they are ready to fry.
9. Handle one tikki at a time. Coat these with semolina or a mix of semolina and breadcrumbs. Place the coated tikki on a heated skillet with 1-2 tbsp oil in it. And Shallow fry, for 2-3 minutes on each side till they are nicely brown and crispy.
Serve it hot with some green chutney and ketchup, or Tabasco.
Recipe by Swati Raman Garg
Leave a Reply