# Monsoon and Fasting Special: How to Make Burhanpur's Traditional Raw Banana Tikki

> Burhanpur's beloved monsoon snack, raw banana tikki, offers a simple fasting-friendly recipe made with minimal kitchen ingredients and lasting up to two days.

**Type:** article · **Category:** Food · **Published:** 2026-10-02 · **Source:** TrendKia
**Canonical:** https://trendkia.com/en/food/barasata-aura-vrata-men-banaen-burhanpur-ki-parnparika-kachche-kele-ki-tikiya-janie-asana-vidhi-41728 · **Language:** English
**Tags:** Burhanpur Recipe, Raw Banana Tikki, Fasting Recipe, Monsoon Snacks, Madhya Pradesh Cuisine

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.

## What this means for you
This traditional recipe provides a quick, healthy, and versatile snacking option for home cooks seeking fasting-compliant dishes.

- **Across India:** The recipe offers an easy fasting alternative to heavy potato snacks during religious observances. Anyone observing a fast can adapt the salt and seasonings to suit their traditional practices.
- **In Burhanpur:** The dish highlights the regional culinary culture of Madhya Pradesh during the rainy season. Locals continue to preserve this seasonal monsoon food tradition across home kitchens.
- **For Home Cooks:** The dish requires only basic pantry ingredients and minimal cooking steps. You can prepare these nutritious patties in less than half an hour using everyday kitchen utensils.
- **Storage and Travel:** The patties remain fresh for approximately two days under standard conditions. This makes them convenient to pack for travel or prepare ahead of busy days.

## Why this happened
The tradition of preparing raw banana patties in Burhanpur stems from seasonal dining habits and deeply rooted cultural fasting practices.

- **Monsoon Weather:** The arrival of the rainy season typically drives demand for warm, pan-fried snacks. Locals developed this crispy patty as a staple comfort food suited to rainy weather.
- **Fasting Customs:** Religious fasting rituals in the region emphasize wholesome, non-grain dietary choices. Raw bananas serve as an accepted, nutrient-dense base for fasting meals without violating dietary restrictions.
- **Pantry Convenience and Shelf Life:** The recipe uses basic everyday staples and yields a dish that stays fresh for around two days. This balance of simplicity and durability helped the tradition endure through generations.

## Questions & Answers

### 1. What are the primary ingredients needed for raw banana tikki?
The key ingredients are raw bananas, fresh coriander, green chillies, cumin seeds, coriander powder, salt, and cooking oil.

### 2. Can this banana tikki be consumed during religious fasts?
Yes, because it is made from green plantains, though the choice of salt and seasonings depends on individual fasting customs.

### 3. How are the banana patties cooked?
They are pan-fried in a small amount of hot oil over low to medium heat until both sides turn golden brown.

### 4. How long do these banana patties stay fresh after cooking?
Under normal room conditions, these patties remain fresh and edible for approximately two days.

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