Earthy Banana Blossom Tikki: A Flavorful Bengali Treat
35 minutes
709 reads
About Earthy Banana Blossom Tikki: A Flavorful Bengali Treat
Embark on a culinary adventure to Bengal with these incredibly flavorful and crispy Banana Blossom Tikki. These savory vegetarian patties are a unique twist on traditional tikkis, offering a delightful earthy aroma and satisfying crunch.Delicate banana blossoms are transformed into savory patties, seasoned with aromatic spices, and cooked to perfection. The turmeric leaves impart a wonderful fragrance as the tikkis are gently cooked on a tawa.Serve these golden-brown delights with fluffy steamed rice for a wholesome and unforgettable meal. You'll be amazed by the depth of flavor and satisfying texture!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Produce
- 1/2 cup Banana Blossom boiled
- 1 Banana boiled, raw
- 2 Chillies chopped, green
- 1 tsp Ginger chopped
- A few Turmeric Leaves for wrapping
Spices and Flavorings
- 1 tsp Turmeric Powder
- 1 tsp Radhuni Seeds
- 1.5 tsp Salt or to taste
Oil
- 1 tsp Mustard Oil
Instructions
- In a bowl, mash the boiled banana blossoms and raw banana together.
- Add the chopped green chilies, chopped ginger, and turmeric powder to the mashed banana mixture. Mix well to combine.
- Heat the mustard oil in an iron tawa or skillet over medium heat. The mustard oil adds a distinct flavor. Add the radhuni seeds and let them sizzle for a few seconds to release their aroma.
- Add the mashed banana mixture and salt to the tawa. Sauté for a minute until fragrant.
- Divide the mixture into equal portions. Shape each portion into a flat, round tikki.
- Wrap each tikki in a turmeric leaf. This imparts a subtle earthy flavor and aroma.
- Place the wrapped tikkis on the hot tawa. Cook for about 5-7 minutes per side, or until golden brown and crispy. Gently flipping ensures even cooking.
- Serve the banana blossom tikkis hot with steamed rice.
Recipe Notes
Good To Know
- If turmeric leaves are unavailable, you can substitute with banana leaves or even parchment paper lightly brushed with mustard oil; this will still help to lock in moisture and impart a gentle aroma while steaming or pan-cooking the tikkis.
- To remove any bitterness from the banana flowers, soak the cleaned florets in buttermilk or water with a pinch of salt and turmeric for 20 minutes before using, then drain and squeeze out excess moisture.
- For an extra crunchy exterior, dust the tikkis lightly with rice flour or semolina before wrapping and cooking; this creates a crispy layer without overpowering the subtle flavors.
- Serve the tikkis with a side of kasundi (Bengali mustard relish) or a tangy tamarind chutney to complement the earthy and spicy notes of the dish.
Expert Tips
- For a richer flavor, try shallow frying the tikkis in a little bit of ghee or coconut oil after steaming or pan-cooking.
- Experiment with different spices in the tikki mixture, such as cumin, coriander, or garam masala, to customize the flavor profile to your liking.
- If you're short on time, you can skip the wrapping and steaming/pan-cooking process and simply shallow fry the tikkis until golden brown and cooked through.
Storage Instructions
- Store leftover tikkis in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through.
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Recipe Nutrition
Calories: 20kcalFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 1710mg
Geeta Biswas
Articles: 919
4 Comments
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This looks divine! Can’t wait to make it.
This looks so appealing! Thanks for sharing.
Absolutely mouthwatering! Thanks for sharing.
This is so inspiring! Can’t wait to cook it.