Name: Jain Kacche Kele Ki Tikki
Prep time: 15 min
Cook time: 15 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1½ Raw Banana, boiled, peeled, and mashed well; 1½ tbsp Water Chestnut Flour, singhara atta, for binding; 1 Green Chili Pepper, finely chopped; ½ tsp Roasted Cumin Powder; ¼ tsp Ground Black Pepper; ½ tsp Rock Salt, sendha namak, to taste; ½ tsp Lemon Juice; 1 tbsp Coriander Leaves, finely chopped; 1½ tbsp Peanut Oil, for shallow frying

50 mintotal

30 min hands-on20 min hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Ingredients

1½Raw Bananaboiled, peeled, and mashed well
1½ tbspWater Chestnut Floursinghara atta, for binding
1Green Chili Pepperfinely chopped
½ tspRoasted Cumin Powder
¼ tspGround Black Pepper
½ tspRock Saltsendha namak, to taste
½ tspLemon Juice
1 tbspCoriander Leavesfinely chopped
1½ tbspPeanut Oilfor shallow frying

Quantities are for 2 servings.

You'll need: Stovetop.

Includes cooling time.

Method

Within a prep bowl, intimately combine the cold, perfectly mashed raw banana with the Singhara (water chestnut) flour. The flour acts as a vital moisture-absorbing binder.
Fold in the finely chopped green chillies, the aromatic roasted cumin powder, black pepper, rock salt, a sharp dash of lemon juice, and the fresh coriander.
Mix and knead the ingredients by hand into a dense, firm dough. Do not add any water: the plantain has all the moisture it needs.
Rub a thin film of oil on your palms. Divide the dough into even portions and shape them into flat, round tikkis with smooth edges.
Bring the peanut oil to a shimmering medium heat across a flat, heavy-duty pan or tawa.
Lay the tikkis on the hot surface. Shallow-fry them without moving them for 4-5 minutes, so the base browns into a firm golden crust.
4–5 min
Turn them over gently with a thin spatula. Fry the other side until it is as deeply golden and crisp as the first.
Extract onto culinary absorbent paper to wick away surface lipids. Service must be immediate.

How to tell it's done

Shatteringly crisp on the outside with a firm, starchy, and perfectly spiced interior.

Getting it right

Tip

Raw banana stands in well for potato in a Jain fasting recipe. Singhara flour gives a crisper outside than ordinary flour does.

What to serve it with

Serve hot with fasting-approved coriander-mint chutney.

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