Video Tutorial
Video Chapters
Instructions
Preparation & Ingredients
Gather your ingredients as mentioned. Wash the bananas thoroughly and trim the ends.
Boiling the Raw Bananas
Boil the prepared bananas in a pan of hot water for 12โ15 minutes. Avoid using a pressure cooker to prevent overcooking; the goal is a gentle boil until they are just soft.
Preparing the Flavorful Masala Mix
In a small bowl, combine dry mango powder, cumin powder, coriander powder, salt, and 2 teaspoons of Kashmiri red chili powder. Mix well to create a vibrant, spicy seasoning that gives the tikki its signature street-style flavor.
Peeling and Chopping
Once boiled, let the bananas cool down completely to make peeling easier. After peeling, slice them into approximately 1-inch thick pieces to prepare them for the initial fry.
Initial Frying of Banana Pieces
Heat oil in a pan over medium heat. Fry the banana slices for 4โ5 minutes until they achieve a light golden color. Boiling and light frying ensure the tikki remains crispy without soaking up excess oil.
Creating the Tikki Shape
Allow the fried slices to cool slightly. Use a flat-bottomed bowl or glass to gently press and crush each slice into a flat tikki shape. The thinner you press them, the crispier they will become.
Final Crispy Fry
Heat the oil again to medium temperature and deep fry the flattened tikkis until they turn deep golden brown and reach a perfect crunch.
Seasoning and Serving
Toss the crispy tikkis with your prepared masala mix. For a delicious chaat assembly, top the tikkis with fresh yogurt, tangy red chutney, green chutney, crunchy sev, and pomegranate seeds for a refreshing finish.
