Vijesh Modi, senior sous chef, The Deltin, Daman shares his special Navratri recipe. You can share yours too!
- 2 small raw bananas
- 2 medium potatoes
- 1/4 cup tapioca flour
- 1 tsp red chilli powder
- 1 tsp dried mint leaves
- Himalayan salt (sendha namak) for taste
- 3 tbsp oil
- Pressure cook the bananas and potatoes with their peels. Cook them for about three whistles or 10 minutes. Do not rush through this process as we want the bananas to be soft and tender to make a smooth mash. Remove from water and allow to cool. Peel potatoes and bananas and transfer to a big bowl. Mash potatoes and banana with a fork or a potato masher.
- Stir in all the spices and add tapioca flour. Grease your hands and shape the tikkis.
- Heat a heavy bottomed pan and cook the tikkis for 8-10 minutes on low flame, turning occasionally until evenly browned on both sides. Serve with phalhari green chutney.
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