* Raw Banana Tikki *

1 kg raw bananas (green bananas)
1 tsp roasted fennel seed powder
1 cup roasted chana powder
1 tbsp cornflour
Pinch of asafoetida
2 tbsp chopped fresh coriander
2 cups whole-milk yogurt
1 tbsp fresh ginger paste
6-8 green chillies, chopped
1 tbsp chopped cashewnuts or almonds
1 tbsp raisins
1/2 tsp deghi mirch
Salt to taste, oil for shallow frying

Put the yogurt in a muslin cloth. Tie the ends and place on a
sieve. Put a heavy weight over it and leave to drain for half
an hour.
Remove the solid yogurt from the muslin cloth into a mixing
bowl. Add the ginger, chillies, cashewnuts, raisins, deghi
mirch and salt. Mix well and divide into 8 portions.
Steam the unpeeled raw bananas in a pressure cooker for 2
whistles.
Remove the bananas. Cool, peel and mash. Add the fennel seed
powder, chana powder, cornflour, hing, coriander and salt.
Mix and knead well. Divide into 8 portions and shape into
balls. Stuff the dahi mixture into each portion. Shape them
into round tikkies.
Heat the oil in a saucepan. Shallow fry the tikkies over
medium heat till they turn golden brown and crisp.
Arrange in a plate, and serve with thin slices of cucumber,
and coriander chutney or sweet tamarind chutney.