Delicious and Easy Vazhakkai Tikki / Cutlet made using Raw Banana as the main ingredient along with Potato and few Indian spices. Serve this Vegan, Gluten-Free appetizer with some mint chutney for a light and quick evening snack.
Raw Banana is known as Vazhakkai in Tamil. It is one of my favourite vegetables since it is extremely versatile and can be used in a lot of recipes. Raw Bananas are also nutritious and offer a lot of health benefits. So try and include them in your diet once in a while. Tastes amazing as well.
Coming to this recipe, I am always on the lookout for some quick and easy snack options. Tikkis like these are perfect when those snack cravings kick in. Healthy, delicious and filling. With just a few tablespoons of oil in this recipe, these are light on the stomach but keep your hunger under control for a while.
Why do I love this Vazhaikkai Tikki
Most of us are always on the lookout for simple and quick recipes for evening snacks. This Vazhakkai Tikki is just perfect for that.
This recipe is Vegan, Gluten-Free. Can be made using easily available ingredients. Also, these tikkis are kid-friendly. Perfect for their snack time. Since these tikkis can be made in advance and frozen, they are perfect for parties or busy days as well.
How to make Vazhakkai Tikki
Vazhakkai Tikkis are super easy to make. To begin with, pressure-cook the bananas and potatoes with their peel on. Cook for 5 whistles or till they are very well cooked. You should be able to peel and mash the vegetables easily.
Allow both the vegetables to cool. Peel and discard the skin. mash them completely. Meanwhile, in a pan, add oil. Saute finely chopped onions, green chillies and crushed ginger-garlic. Combine these along with the cooked vegetables, spice powders and gram flour to form a smooth dough. Shape the tikkis in the desired shape and shallow fry them until crispy and brown on both sides.
Tips and Suggestions
Make sure you pressure cook the raw banana and potatoes very well. Otherwise, the tikkis won’t turn out well.
You can deep fry or air fry these tikkis too.
Potatoes are optional but give a good taste and binding to the recipe.
I have used gram flour as the binding agent. You can use Semolina or even cornflour in its place.
Raw banana Tikkis taste perfect with green chutney/mint chutney or tomato ketchup. Serve them with these two along with some hot tea during tea time. I am sure everyone will love it.
You can serve these tikkis as a starter or as a snack. Sometimes I have these for dinner as well. Keeps me full and satisfied.
These tikkis can be made well ahead of time and stored. Shape them in the desired size and refrigerate these tikkis in an air-tight container. When ready to serve, shallow fry them and serve these tikkis.
Leftover tikkis can be frozen in a freezer-safe container for up to 3 months.
Cooked tikkis can be stored for up to 2 days and served when needed. Just heat them up before serving for the best taste.
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Vazhakkai Tikki | Raw Banana Tikki
- 2 Raw Banana medium size
- 1 Potato medium size
- 1 Onion
- 1 inch Ginger
- 2 cloves Garlic
- Salt to taste
- 1 tsp Red chilli powder
- 1/4 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Amchur Powder
- 2 small Green Chillies finely chopped
- 3 tbsp Gram Flour
- 3-4 tbsp Oil
- Cut the raw bananas and potato in half. Then, pressure cook the raw bananas and potatoes with their peel on. Cover the vegetables with just enough water and pressure cook for 5 whistles or completely done. You should be able to peel the skin easily and the vegetables should be soft when touched.
- Meanwhile, in a pan, add oil. Saute finely chopped onions, green chillies and crushed ginger-garlic. Saute until the raw smell goes and the onions are well cooked. Switch off.
- Combine these along with the cooked vegetables, spice powders and gram flour to form a smooth dough. Shape the tikkis in the desired shape. Add little oil to a pan and shallow fry them until crispy and brown on both sides.
- Serve hot with ketchup or chutney.