Burhanpur, an ancient city in Madhya Pradesh, is widely recognized not only for its historical landmarks but also for its rich culinary heritage. Across seasons, local kitchens produce a variety of customary dishes that have retained their popularity over generations. During the rainy season, raw banana tikki emerges as a favored treat. Aside from its savory taste, the dish appeals to many because it requires simple pantry staples and takes very little effort to assemble. Since green plantains form the base, it frequently serves as a fasting dish, with ingredients like salt tailored to personal religious practices.
Ingredients and Basic Preparation
Crafting this local specialty does not require complicated techniques or hard-to-find components. The primary ingredient is fresh raw bananas. To bring out the aroma and taste, the recipe incorporates fresh coriander leaves, finely chopped green chillies, cumin seeds, coriander powder, salt to taste, and cooking oil for shallow frying. Depending on customary fasting requirements, households can adjust seasonings, choosing rock salt over common salt. The balance of minimal spices ensures that the natural flavor and texture of the banana remain the centerpiece of the dish.
Step-by-Step Method to Prepare the Patties
The cooking process begins by thoroughly boiling the raw bananas until they are tender. Once cooked, the outer peels are removed, and the inner flesh is mashed smoothly to eliminate lumps. Next, the cook folds in chopped green chillies, chopped fresh coriander, cumin seeds, coriander powder, and salt. Everything is mixed evenly so that the spices distribute uniformly throughout the banana base. Once a pliable dough-like texture forms, small portions are rolled in hand and gently flattened into smooth, round patty shapes.
Shallow Frying and Shelf Life
To cook the patties, a small amount of oil is heated in a shallow pan or traditional griddle. The shaped tikkis are placed into the hot oil and allowed to cook over low to medium heat. Flipping them carefully ensures that both sides cook uniformly until they turn crisp and golden brown. Once ready, the piping hot tikkis are served alongside fresh chutney or other preferred condiments. A notable culinary advantage of this Burhanpur recipe is its durability: stored under normal room conditions, these banana patties remain edible and fresh for roughly two days.
