Raw Banana Tikki | Vazhakkai Tikki | Vazhakkai Cutlet | Kacche Kele Ki Tikki

Raw Banana Tikki | Vazhakkai Tikki | Vazhakkai Cutlet | Kacche Kele Ki Tikki 

Raw Banana Tikki | Vazhakkai Cutlet | Kacche Kele Ki Tikki

This raw banana tikki or vazhakkai cutlet is an absolutely delicious crispy, spicy, tangy cutlet or tikki variety made with plantain or raw banana (called Vazhakkai in Tamil).It is one of the easiest cutlet recipe to make for beginners.Check out how to make this yummy raw banana tikki or vazhakkai cutlet recipe below.


Raw banana (plantain) / Vazhakkai-2 nos medium sized

Onion-1 no finely chopped

Green chillies-1 no finely chopped 

Turmeric powder-1/4 tsp

Red chilli powder-1/4 tsp 

Coriander powder-1/4 tsp 

Garam masala powder-1/4 tsp 

Amchur powder-1/8 tsp 

Besan flour(kadalai maavu) -1-2 tsps

Salt to taste 

Lemon juice-1 tsp

Curry leaves and coriander leaves few finely chopped 

Oil for shallow frying

Recipe Video


👉Pressure cook the raw bananas (with skin) adding enough water to cover them for 4-5 whistles. Allow the pressure to subside completely and then open the cooker. Drain the water, peel the plantain.Transfer them to a bowl, allow it to cool down completely, mash well without any lumps.

👉To this add turmeric powder,red chilli powder, coriander powder, garam masala powder, amchur powder, besan flour, salt, onion, green chillies, lemon juice, curry leaves and coriander leaves mix everything until well combined.

👉Grease your palms with oil and take lemon sized balls of the mixture and make patties (cutlet shapes).

👉Shallow fry in hot oil in medium flame until nice golden brown colour on both sides and crisp.

👉Serve hot with mint chutney or coconut chutney or tomato sauce.


Preparation time-30 mins

Yield -8-10 cutlets depending on size


✍️You can include green peas and potatoes too.

✍️Add 1 tsp ginger garlic paste if you like.

✍️ Shallow fry in medium flame only taking care not to burn the cutlets.

No comments:

Post a Comment

Thank you for visiting Divya's Nalabhagam.Comments and feedbacks are always welcome. Please don't spam with links.