Raw Banana Paneer Tikki

Nutrition values are AI-estimated based on ingredients.

• 4 raw bananas
• 3/4 cup grated paneer
• A handful of fresh mint leaves, finely chopped
• A handful of fresh coriander leaves, finely chopped
• 2 green chilies, finely chopped
• 1-inch piece of ginger, grated
• 1 cup makhana
• 10 cashews
• 10 almonds
• Sendha namak, to taste
• 1/2 teaspoon black pepper powder
• Juice of half a lemon
• 1-2 teaspoons oil for spraying

1. 1Place 4 raw, partially peeled green bananas in a pressure cooker, add water to cover, and cook for 3-4 whistles until tender.
2. 2In a pan, dry roast 1 cup makhana, 10 cashews, and 10 almonds until slightly golden and fragrant.
3. 3Transfer the roasted ingredients to a blender and grind into a fine, light-colored powder.
4. 4Remove the boiled bananas from the pressure cooker and mash thoroughly with a fork.
5. 5Combine mashed bananas, 3/4 cup grated paneer, finely chopped mint leaves, finely chopped coriander leaves, finely chopped green chilies, and grated ginger in a bowl.
6. 6Season the mixture with Sendha namak to taste, 1/2 teaspoon black pepper powder, and the juice of half a lemon.
7. 7Add the prepared makhana and nut powder to the mixture and mix thoroughly by hand to form a cohesive dough.
8. 8Take small portions of the dough, roll into balls, and then shape into uniform cylindrical kebabs or any desired shape.
9. 9Lightly spray an air fryer basket with 1-2 teaspoons of oil, then place the shaped kebabs inside.
10. 10Air-fry the kebabs at 380 degrees Fahrenheit (193 degrees Celsius) for 10-15 minutes, or until they turn golden and crispy (alternatively, pan-fry).
11. 11Serve the cooked kebabs hot, optionally accompanied by a small bowl of green chutney and a fresh salad.

These instructions are our analysis of the original video. Watch on YouTube →