Ingredients :

• Raw bananas 2 nos.
• Carrots 2 nos.
• Ginger 1-inch
• Garlic 3-4 cloves
• Green chillies 3-4 nos.
• Onion 1 no.
• Oil 1 tsp.
• Mustard seeds ½ tsp.
• Urad dal ½ tsp.

PREPARATION :

Boil whole raw bananas in sufficient water for fifteen to twenty minutes. Cool, peel and mash well. Wash, peel and grate the carrots. Peel and finely chop onion, ginger and garlic. Wash, remove stem and finely chop green chillies. Wash and finely chop mint leaves. Wash raisins and roughly chop them with seedless dates. Divide this into twelve equal portions. Grind roasted peanuts to a coarse powder. Heat oil in a non-stick pan and add mustard seeds, let it crackle and add urad dal. Cook till brown. Add chopped onion, ginger, garlic and green chillies. Stir-fry for half a minute. Add red chilli powder, mix and quickly add grated carrots. Cook over medium heat for 2-3 minutes. Sprinkle chopped mint leaves, chaat masala, mix well and remove from heat. Cool and mix the cooked masala with the mashed raw banana. Add salt to taste, lemon juice and mix well. Divide this mixture into twelve equal portions. 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 patty (tikki) of not more than half inch thickness. Coat the tikkis with coarse peanut powder, pressing them lightly with your palms. Heat a non-stick fry pan or a griddle plate (tawa), place the peanut coated tikkis. Cook on medium heat till the crust is crisp and nicely browned. Make sure that the tikkis are heated through. Serve immediately with a tangy sauce of your choice.