Chatpati Tikki By Sonaprem
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The tongue tickling chatpati tikki is a crispy fried tikki or cutlet recipe with mashed boiled raw bananas, grated carrots and ginger as main ingredient. The tikkis are made into flat balls and then shallow fried after coating with peanut powder. Enjoy the chatpati tikki with green chutney or as chaat with beaten curds as topping.
- Boil whole raw bananas in sufficient water for fifteen to twenty minutes.
- Cool, peel and grate the bananas and keep aside.
- Wash, peel and grate the carrots and keep aside.
- Heat oil in a non-stick pan and add mustard seeds.
- When the seeds crackle, add the urad dal and saute till it starts turning brown.
- Add the onions, ginger, garlic and green chillies, mix well and saute for half a minute.
- Add the carrots and saute for 3 minutes.
- Remove from the flame, cool and mix the cooked masala with the mashed raw banana.
- Add salt, chilli powder, amchur, lemon juice, mint leaves and mix well. Keep aside.
- Wash raisins and roughly chop them with seedless dates. Grind roasted peanuts to a coarse powder. Keep aside.
- Divide this mixture into 12 equal portions and stuff a portion of the date and raisin mixture into each portion of raw banana mixture.
- Wet your palm and form this mixture into a tikki of not more than 1/2" thickness.
- Coat the tikkis with coarse peanut powder, pressing them lightly with your palms.
- Heat a non-stick tava and place the peanut coated tikkis. Cook on medium flame till the crust is crisp and nicely browned.
- Serve immediately with a tangy sauce of your choice.
This recipe was contributed by sonaprem on 23 Aug 2011
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