Raw bananas are the most underused and an underrated vegetable ever. They are used widely only for chips. Which is shame because as an healthier substitute to potatoes, so much could be done with them. It’s twice nutritious than potatoes but just as tasty.
But As a South Indian, raw bananas are a regular in our kitchen. Be it in Aviyal, Poriyal, Bhajiyas,Chips or Podimas, the versatile raw bananas are widely used in the South Indian cuisine.
This is my grandmom’s recipe, I tried it for the first time and it came out mouth-wateringly good.
So, Let’s get started with the recipe, shall we?
Two Raw bananas boiled and grated
4-5 green chillies medium chopped
5-6 curry leaves roughly chopped
A few coriander leaves roughly chopped (optional)
2 tsp ginger finely chopped
2 tsp red chilli powder
2 tsp coriander powder
1 tsp turmeric powder
A pinch of Asafoetida
Salt to taste
Oil for deep frying
Boil the raw bananas without removing it’s skin. Let it cool for a few minutes. Grate the bananas after peeling its skin. Add the chopped green chillies, curry leaves and ginger.
Now add turmeric powder, coriander powder, chilli powder, salt and asafoetida and mix well thoroughly without adding any water.
Give it a form of tikkis/cutlets.
Heat oil in a Kadhai and Put the tikkis one by one till it turns golden brown.
Your raw bananas tikkis are ready to be served.
Devour the hot and spicy tikkis with the chutney of your choice.
(#Tip I haven’t used bread crumbs for rolling like the way it’s usually done in tikkis because raw bananas are quite dry so it wont soak much oil. You can roll it in bread crumbs if you want)