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Tuesday, 16 July 2019

Banana Stem & Rice Tikki


          Came up with this rather unusual and healthy appetizer where I used some strained residue of some blended banana stem (which was leftover after making rasam with it), some mashed cooked rice, roasted chickpea flour, few basic ingredients and seasonings to make this yummy snack. It went well with my favourite peri peri sauce as an appetizer. You can also enjoy as an evening tea time snack. So do give it a try by checking the step by step pictorial recipe to prepare it.














  • 1 cup Banana stem residue
  • 1 cup cooked rice, coarsely mashed
  • 2 tbsp. roasted chickpea flour
  • 2 tbsp. coriander leaves, chopped
  • 1 tsp. garlic, grated
  • 1 tsp. ginger, grated
  • 1 small onion, chopped finely
  • 2 green chilies, chopped finely
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. roasted cumin powder
  • 1 tsp. lime juice
  • oil to shallow fry












          In a bowl, combine all the above mentioned ingredients (except oil) and keep aside for 10 minutes.

          Take little portion and form into any desired shape. Heat oil in a pan and shallow fry the tikkis, few at a time till golden on both sides.

          Drain on a kitchen towel and serve as an appetizer with sauce / chutney or as a tea time snack. 






                   In a bowl, combine all the mentioned ingredients (except oil) & keep aside 
                   for 10 minutes.



                  Take little portion and form into any desired shape. 






                 Heat oil in a pan & shallow fry them, few at a time till golden on both sides.




                   Drain on a kitchen towel.










                           Serve as an appetizer with sauce / chutney or as a tea time snack. 











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