20 November 2013,12:59 by

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Makes :
8 Pieces

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Grind roughly chopped anjeer, dry red chili to a paste in a mixer with 2 tablespoon milk till smooth. Keep aside.
  • Cut 1 banana into ½. Peel half banana and cut into paper thin diagonal slices. If slices look big cut each diagonal slice further into 2 diagonal pieces. Sprinkle red chili powder and salt. Mix well and keep aside.
  • Pressure cook the remaining 1½ bananas along with the peel (chilka) with 2 cups water to give 2 whistles. Remove from fire.
  • Peel boiled bananas. Grate the bananas (kelas) well. Add green chilies, finely chopped ginger, chopped coriander, salt, garam masala and dhania powder.
  • Take a small ball of banana mixture. Give a slight depression in the centre of the ball. Place about ½  teaspoon anjeer filling in the centre & cover well to form a ball again.
  • Flatten ball to form a tikki, such that the filling is completely covered on all sides with banana (kelas) mix. Flatten sides of the tikki also.
  • Roll the tikkis over cornflour spread in a plate.
  • Heat oil on a tawa or a frying pan. Shallow fry 2-3 tikkis at a time in 2 tablespoon oil in a non-stick pan till well browned and crisp on both sides. Repeat with all the tikkis. Remove tikkis from pan.


  • 2 kache kale (raw bananas)
  • 1 green chili - finely chopped
  • ½ " piece ginger - finely chopped
  • 1 tablespoon chopped coriander
  • 1 teaspoon salt
  • ½ teaspoon garam masala
  • ½ teaspoon dhania powder
  • IDHAYAM sesame oil for frying

Filling (Ground to a Paste)

  • 5- 6 anjeers (figs)
  • 1 dry red chili
  • 2 tablespoons milk

To Coat

  • 3 tablespoons maida or cornflour                                                                                                            

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