Raw Banana ki Kachri


5 raw bananas
1 tablespoon of ghee (clarified butter)
½ teaspoon of cumin seeds (jeera)
½-1 tablespoon of butter
2-3 dry whole red chillies
½ teaspoon chaat masala for sprinkling
1 teaspoon of ginger pickle
salt to taste
pinch of asafoetida (hing)
juice of 1 lemon


1. Thoroughly wash the bananas and pressure cook them with little water without removing the skin. Allow the cooker to let off the steam slowly. Don't force the steam out by lifting the whistle. Once the steam is completely out, drain the bananas of any water. Gently peel off the skin leaving behind the pulp.
2. Heat ghee in a small pan or wok, add dry red chillies and allow them to sputter and leave a gorgeous aroma. You can split the red chillies using a kitchen scissors as well. Splitting the red chillies brings out the strong flavour of chilli. Using a slotted spoon remove the chillies and keep aside.
3. Now add asafoetida and cumin seeds in the ghee. Once they sputter, add the banana pulp and lightly roast it. Mash the pulp further into a paste while roasting. It will be very easy to mash as the bananas are already very soft from pressure cooking. Add salt to taste. Keep aside.
4. When you are ready to serve, place the banana pulp in a bowl, top it with roasted red chillies, butter, lemon juice, chaat masala and instant ginger pickle.


Recipe is adapted from singhare ki kachri from a family recipe my elder sister makes.

Pressure cook should be long enough to make the bananas loose their firmness completely and should be malleable.

It is best eaten warm with generous helping of ghee (clarified butter) or butter.