Raw Banana Tikki | Kachhe Kele ke Kebab - Vegan and Gluten Free

Here's a gluten-free and vegan kebab recipe for you guys! These Kachhe Kele (Raw Banana Tikki) ke Kebab are killer - they are super versatile and can be had in so many different ways. Trust me when I say that these tikkis are absolute show-stealers!

It's kebab season here in the D'souza house, and today we are talking about Kachhe Kele ke kebab or tikkis, made with green plantains or raw bananas and which just happen to be vegan and gluten free. A big plus for all my friends with dietary restrictions! As a working mom, I am always on the lookout for easy, versatile dishes that are also delicious and healthy. And these Kacche kele tikkis fit the bill so perfectly! These tikkis require just a few pantry staples, are ready in no time, and are so much healthier than their deep-fried counterparts.

Every time I make these I wonder why I don't make them more often because it's amazing how much I love them when I do. Like yesterday, when I made them in the afternoon, and ended up having three of these AFTER I had had a big lunch. And then a few more for dinner with some pita bread and hummus. Which BTW is a killer combination. Also try chutney, chapatis and kachhe kele ke kebab all wrapped like a kaathi roll.

These are insanely easy to make and so delicious in spite of not having all those unhealthy ingredients which make every thing taste better. The potatoes are subbed with healthier raw banana, the flour or breadcrumbs or whatever you use generally as a binding agent is subbed with buckwheat flour and there is no ginger, garlic or onions so it's even Navratri proof. It wouldn’t be an understatement to say that I am obsessed with these tikkis! I have eaten these just by themselves with chutney, and put them in salads, sandwiches and wraps, and they have been a total hit each time! I'm seriously digging these bad boys because they are so damn healthy! This morning, they are going on toast with some buttery avocado as a base.

• A super quick and easy snack that’s also healthy. 
• Raw bananas are filled with fibre, vitamin A and C, and minerals, making them a great addition to your diet. 
• Very versatile. Can be had in so many different ways. 
• Made without onion and garlic, it’s a jain and fast-friendly recipe. 
• Can be made ahead and stored in the refrigerator for up to 3 days. 

Ingredients you'll need to make raw banana tikkis

Here’s everything you’ll need to make these kacche kele tikkis: 

• Raw bananas/plantains: These are easily available at most local markets in India. Try to pick firm, green plantains as they give better results. 
• Oil: I have used vegetable oil for this recipe. But you can use any neutral-flavoured oil such as canola, sunflower or peanut. 
• Flour: Used for binding. Since these are gluten-free tikkis, I have used buckwheat flour or kuttu ka atta for this recipe. If you don’t have that, you can sub it with besan, but the taste may change a little bit. 
• Pepper powder: Adds a nice earthy flavour and mild heat to the whole dish. 
• Green chillies: For some heat. 
• Coriander: Fresh coriander leaves add a nice herby flavour to the whole dish. 
• Salt: For some flavour and seasoning. 

How to make Raw Banana Tikki

Here's a step-by-step collage showing you how to make raw banana tikki at home:

1. Cut each plantain in half and pressure cook or boil till the plantains are cooked through. I pressure cooked them for 3 whistles or about 15 minutes.

2. Peel the plantains, and add them to a bowl along with kuttu atta (buckwheat flour), ground black pepper powder, green chillies, coriander and sendha namak (rock salt).

3. Mash the plantains and mix well with the ingredients to make a dough.

4. Form the kebab mixture into flat, round balls about one and a half inch in diameter and set aside.

5. Heat oil in a non stick skillet, and add the kebabs one by one, making sure they don't overlap. Cook each kebab for 8-10 minutes on each side till they are golden brown. I cooked these in two batches.

6. Serve these kachhe kele ke kebabs hot with coriander chutney.

Richa’s top tips to make the best kacche kele tikki 

• Make sure to boil the bananas very well. Raw bananas will not only spoil the texture of the tikkis, but they can also be a little difficult to digest. 
• Refrigerate these tikkis in an airtight container. Simply reheat them in a microwave or on a pan for a couple of minutes before serving them. 
• Do not overcrowd the pan while cooking these tikkis. Leave enough space between two tikkis as this allows them to cook more evenly. 

These tikkis make for the perfect 5 pm snack with some green coriander chutney and a steaming cup of tea. But you can add them to your salads, put them in between two slices of bread for a quick sandwich or roll them up in a roti with some veggies and chutney to make a wrap. You can really get creative with this one! No matter how you serve this one though, I assure you, this one’s going to get over so quick! 

Try them with some Cucumber Mint Raita, or a big dollop of Coriander Chutney! These kebabs heat up well in the microwave or on the stove, and can be refrigerated for up to 3 days!

More Indian Kebabs & Tikkas:

• Soya Hara Bhara Kebab
• Tandoori Paneer Tikka in the Oven
• Aloo Paneer Tikkis
• The Best Tandoori Prawns

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Kachhe Kele (Green Plantain) ke Kebab - Vegan and Gluten Free

Kachhe kele ke kebab are made with raw bananas or green plantains and are a healthy and nutritious snack, particular during Navratri. Check out this easy recipe which is also vegan and gluten free!

4.50 from 2 votes

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Course: Snacks & Appetizers

Cuisine: Indian

Diet: Gluten Free

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 10 portions

Calories: 55kcal

Author: Richa

Ingredients

• ▢ 1 tablespoon Vegetable Oil
• ▢ 2 Bananas Raw / Green Plantains / Kachhe Kele
• ▢ ½ cup Kuttu Atta / Buckwheat Flour
• ▢ ½ teaspoon Pepper Powder
• ▢ 1 Green Chilli finely chopped
• ▢ ¼ cup Coriander chopped
• ▢ Rock Salt to taste or Sendha Namak

Instructions

• Cut each plantain in half and pressure cook or boil till the plantains are cooked through. I pressure cooked them for 3 whistles or about 15 minutes.
• Peel the plantains, and add them to a bowl along with kuttu atta (buckwheat flour), ground black pepper powder, green chillies, coriander and sendha namak (rock salt). Mash the plantains and mix well with the ingredients.
• Form the kebab mixture into flat, round balls about one and a half inch in diameter and set aside.
• Heat oil in a non stick skillet, and add the kebabs one by one, making sure they don't overlap. Cook each kebab for 8-10 minutes on each side till they are golden brown. I cooked these in two batches.
• Serve these kachhe kele ke kebabs with coriander chutney.

Video

Notes

• Make sure to boil the bananas very well. Raw bananas will not only spoil the texture of the tikkis, but they can also be a little difficult to digest. 
• Refrigerate these tikkis in an airtight container. Simply reheat them in a microwave or on a pan for a couple of minutes before serving them. 
• Do not overcrowd the pan while cooking these tikkis. Leave enough space between two tikkis as this allows them to cook more evenly. 

Nutrition

Calories: 55kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 119mg | Fiber: 1g | Sugar: 3g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg

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