Raw Banana ki Kachri is made by tempering boiled raw banana in spices, topped with ginger pickle. This winter snack gives the health benefits of raw bananas with a twist in the taste.

More snacking options to explore on the blog include, Moong Dal Cheela, Patode ki Pakori (Colocasia Leaves Fritters) and Kalmi Vada.

I was making Raw Bananas kofta a while ago and pressure-cooked the bananas for much longer than needed and hence had a disaster at hand with mushy pulp of bananas. Koftas were in no way possible.

To turn around the chaos, I decided to use up my sister’s singhare ki kachri recipe to make a similar snack with bananas. And whoa I had a winner at hand. It turned out equally good as singhare ki kachri.

Like the water chestnut recipe, raw banana kachri also tastes better when eaten warm, and topping it with ginger pickle and ghee or butter adds to the overall experience.

Print Recipe

Raw Banana Kachri

Raw Banana Kachri is made by tempering boiled raw banana in spices, topped with ginger pickle. This winter snack gives the health benefits of raw bananas with a twist in the taste.

Prep Time10

Cook Time10

Total Time20

Course: Pickle, Snack

Cuisine: Indian, Vegetarian

Keyword: Quick & Easy, Quick Meal

Servings: 4 people

Ingredients

5 raw bananas
1 tbsp ghee clarified butter
½ tsp cumin seeds jeera
½-1 tbsp butter softened
2-3 dry whole red chilies
½ tsp chaat masala for sprinkling
1 tsp ginger pickle
to taste salt
a pinch asafetida hing
juice of 1 lemon

Instructions

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.
Heat ghee in a small pan or wok, add dry red chilies and allow them to sputter and leave a gorgeous aroma. You can split the red chilles using a kitchen scissors as well. Splitting the red chilies brings out the strong flavor of chili. Using a slotted spoon remove the chilies and keep aside.
Now add asafetida 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.
When you are ready to serve, place the banana pulp in a bowl, top it with roasted red chilies, butter, lemon juice, chaat masala and instant ginger pickle.

Notes

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.