How to make Kachche Kele aur Hare Matar ki Tikkiyan - Take a break from aloo tikkis and try this raw banana and green pea tikki instead.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw bananas (कच्चे केले), Green peas (हरे मटर)

Cuisine : Indian

Course : Snacks and Starters

Kachche Kele aur Hare Matar ki Tikkiyan Recipe Card

Kachche Kele aur Hare Matar ki Tikkiyan

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Kachche Kele aur Hare Matar ki Tikkiyan checkout Kachche Kele Ki Tikki, Kachche Kele Ki Pav Bhaji, Phal Subz Seekh, Kachche Kele Ki Tikki . You can also find more Snacks and Starters recipes like Crispy Arbi Tukras, cutlate, Honey Walnut Prawns, Green Chana Chaat.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kachche Kele aur Hare Matar ki Tikkiyan Recipe

  • Raw bananas boiled along with skin, peeled and grated 5-6

  • Green peas shelled 1/2 cup

  • Oil 1 tablespo

  • Ginger finely chopped 1 tablespoon

  • Green chillies chopped 2-3

  • Sugar 1/2 teaspoon

  • Salt to taste

  • Chaat masala 1/2 teaspoon

  • Lemon 1/2

  • Fresh mint leaves 8-10

  • Fresh coriander leaves chopped 1 tablespoon

  • Red chilli powder 1/4 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Semolina (rawa/suji) 2 tablespo

  • asafoetida a pinch


Step 1

Heat 1 tablespoon oil in a non-stick pan. Add ginger and green chillies and sauté for 2 minutes. Add this to the grated banana and set aside.

Step 2

Add green peas in the same pan and sauté for a minute. Transfer this into a grinder jar and grind coarsely.

Step 3

Transfer ground peas into another bowl. Add sugar, salt, chaat masala, lemon juice. Chop mint leaves and add alongwith chopped coriander and mix well.

Step 4

Mix the mashed banana and sautéed ginger and green chillies well. Add salt, red chilli powder, garam masala powder and mix well. Add 2 tablespoons semolina and mix well.

Step 5

Heat oil in a non-stick pan.

Step 6

Divide banana mixture into equal portions. Make a well in each portion and stuff with green pea mixture. Gather the edges, seal and shape into tikkis.

Step 7

Combine ¼ cup semolina and asafoetida in a bowl and mix well. Coat the tikkis in this mixture and place them on the pan. Shallow-fry, turning sides, till both sides are golden and crisp. Drain on absorbent paper.

Step 8

Transfer onto a serving plate and serve hot.