Farali Raw Banana Kebab or Upvas ke cutlet or Kacche Kele ki tikki is a pan-fried healthy and gluten-free patty made using raw banana, potato and flour.
These Farali cutlets or tikki are light on the tummy and can be enjoyed on fasting or vrat days or simply as-is for your mid-evening snack. They are perfect as a lunch box or after school snack for your kids. They are freezer friendly as well and can be made ahead of time.
Table of contents
- A delicious Gluten-free & Vegan Burger Patty
- The texture of the Kebabs
- Ingredients used in Vrat Ke Cutlet
- What goes well with this Upvas ki Tiikis?
- Are these kebabs gluten-free?
- Substitutions for Vegan Kebabs or pattice?
- Substitutions for Potato
- Spices used in upvas ke pattice
- Can this be made ahead of time?
- Can this be fried or oven-baked?
- Recipe process of Farali Raw Banana Kebab
- Few more Farali/Fasting Recipes:
- Bhaji’s & Curries
A delicious Gluten-free & Vegan Burger Patty
These kebabs can also be formed in the shape of a burger and can be enjoyed as a gluten-free burger patty. If ghee or clarified butter is replaced with oil it is vegan too.
The texture of the Kebabs
Raw Banana kebabs are soft from the inside and have a slightly chewy texture. Those missing non-veg would enjoy this too. They are crunchy on the outside and go well with dips.
Ingredients used in Vrat Ke Cutlet
Raw Banana a very common ingredient used in Indian fast as well as cooking is the main ingredient. It provides energy, is loaded with fibre and is rich in carbs.
The second ingredient used here is Potato. The potato adds to taste as well as helps in binding.
Gluten-free flour Singhara (Water Chestnut) & Tapioca flour are used for binding as well as crunch.
I have used Green chilli and Coriander for taste. These spices are used for flavourings.
Ghee/Clarified Butter or Oil is used to pan-fry or shallow fry with minimum fat.
What goes well with this Upvas ki Tiikis?
I like to pair this with light yoghurt-based dips instead of ketchup, mayonnaise or butter. One can enjoy this with any chutneys too. I recently enjoyed this with Nasturtium Leaves & Stems Raita (Yogurt Dip), a dip made with edible herbs.
Are these kebabs gluten-free?
Yes, they are. The Farali Raw Banana Kebabs are made using gluten-free Singhara flour and Tapioca flour. Both the flours are used for binding. Tapioca is also added for the crunch. One can replace the flour here with Buckwheat (Kuttu) flour or Amaranth (Rajgira) flour too.
Substitutions for Vegan Kebabs or pattice?
I have used ghee for shallow frying. Ghee has its own benefits and adds taste to the dish. Vegans can replace ghee with any vegan oil.
Substitutions for Potato
I have used potato here but one can replace it with sweet potato. One can even skip the potatoes all together but in that case, you might need more flour.
Spices used in upvas ke pattice
I have not added many spices to this as when made for fasting or for kids it needs to be light on the tummy. I have just added green chilli and coriander, but one can add red chilly powder and amchur powder too for flavour.
Can this be made ahead of time?
Yes, you can make this ahead of time and store it in the fridge for up to 3 days. One can also store them in the freezer for up to 6 months. When needed just defrost and pan-fry them. These tikkis are a perfect freezer-friendly meal or a make-ahead party idea.
Can this be fried or oven-baked?
Yes, they can be deep-fried as well. However, I have not for health reasons. One can even bake this. For baking, first, brush the patties with oil or ghee. Then bake it in a preheated oven at 180 Deg C for 15-20 minutes until golden brown on all the sides.
Recipe process of Farali Raw Banana Kebab
The recipe is quite simple and if you plan ahead of time, you can either prep work or make the cutlets before. Just shallow fry it when needed.
Raw bananas and potatoes are boiled until soft. They are then grated or mashed and mixed along with gluten-free flours, Singhara (Water Chestnut) & Tapioca. Green chilli and coriander are added for taste. They are then pan-fried on a pan using clarified butter or ghee. I like to use ghee for the taste as well as for nutrition. One can replace ghee with oil too.
I have been making these kebabs for a long time now. However, I was unable to post till now. But when Sujata Roy from Batter up with Sujata asked us to make some delicious Kebabs for our Shhhhh Cooking Secretly Challenge group, and when Preeti Tandon Shridhar from Cakes & Curries gave me the secret ingredients as Singhara flour and ghee I decided to make this Farali Kebab.
I gave Preeti Turai (Sponge gourd) and Nutmeg and she made this delicious Kale Chane ke Kabab. And if you want to try some delicious and healthy lentil cutlets try these Yellow and red lentil cutlets from Batter up with Sujata’s blog. Do check their blog for some delicious recipes.
Few more Farali/Fasting Recipes:
Fried & Steamed Snacks
Pancakes (Chila) & Parathas
- Sabudana Pancake or Sabudana fritters
- Buckwheat Sweet Potato Pancakes
- Farali Singhara Paratha (Gluten Free)
- Farali Kuttu ka Cheela | Buckwheat Groats Pancake
Bhaji’s & Curries
- How to puff Amaranth | Popped Rajgira | Amaranth Popcorn
- Fasting – Vrat – Farali Thali (Gluten Free Thali)
Drinks & Sweets
- Sugar free Khajur Barfi (Dates & Nuts Roll)
- Srikhand | Kesar Elaichi Shrikhand
- Aamras Without Blender (Sweet Mango Juice)
- 2 Ingredients Mango Yogurt Smoothie
- Indian Style Avocado Lassi |Avocado Yogurt Smoothie
- Sugarless No Churn Strawberry Banana Ice Cream
Extra’s (Padadum & Wafers)
So here goes the recipe of Farali Raw Banana Kebab
Farali Raw Banana Kebab (Pan-Fried)
- 1 Big Raw Banana 300 grams with the skin
- 1 medium-size Potato 150 grams
- 1/2 Cup Singhara Atta Water chestnut flour (60 grams)
- 1/2 Cup Tapioca Flour 60 grams
- 1 green chilli finely chopped as per taste
- Pink Himalayan Salt or Sendha Namak to taste one can use any salt
- 1-2 tablespoon Coriander finely chopped
- 1-2 tablespoon Ghee Clarified Butter / Oil for shallow frying
- Peel the green banana and give a quick rinse.1 Big Raw Banana
- 1 Big Raw Banana, 1 medium-size Potato
- For the Instant pot, I pressure cooked it for 10 minutes.
- Let it cool completely.
- Remove the skin of the potato.1 medium-size Potato
- Mash or grate the banana and potato. I like to grate instead of mashing as it gets mashed out evenly.1 Big Raw Banana, 1 medium-size Potato
- In a large bowl, add the grated banana, potato, flour, green chilli, chopped coriander and salt.1/2 Cup Singhara Atta, 1/2 Cup Tapioca Flour, 1 green chilli finely chopped, Pink Himalayan Salt or Sendha Namak to taste, 1-2 tablespoon Coriander finely chopped
- Mix everything and combine it into a dough.
- If it is too dry add a tablespoon of water at a time. It might not be needed but just in case.
- Shape it in the form of tikkis or kebabs. I have used skewers to shape it in the form of kebabs.
- Once hot, add a teaspoon of ghee or oil.1-2 tablespoon Ghee
- Add in the kebabs and shallow fry them on both sides on low to medium.
- Keep rotating the kebabs in between so that it cooks on all the sides.
- Pan fry them until golden brown on all the sides.
- Serve it chutney or dips of your choice.
- Measurements are a rough guide.
- Standard US size cups used.