Jodhana Kham Khatai

The reference of these mouth melting aromatic Farali Tikki comes from the royal kitchens of one of the most promising emperor Akbar the great – who turned staunch vegetarian after marrying Hindu Rajputana Maharani Jodha Bai — a strong devotee of Lord Krishna — described as delicate aromatic patties of Rajasthani cuisine – a rare and popular royal recipe from the Jodhana kitchens , made on the satvik and cerebral day of Shri Krishna Janmashtami


1. 4 Raw Bananas, boiled and grated
2. 1/4 Cup Rajgira Flour
3. 4 Tablespoons Roasted Peanuts, coarsely crushed
4. 3 Green Chilis, finely chopped
5. 1 Teaspoon Cumin Seeds (Jeera)
6. 2 Tablespoons Cilantro (Coriander Leaves), finely chopped
7. 1/2 Teaspoon Black Pepper Powder
8. Bunch of fresh green coriander — paste
9. Half bunch of fresh minted leaves — paste
10. Salt to Taste
11. green cardamom powder
12. Pinch of saffron dissolved
13. DESI GHEE for Deep Frying


1. In a big bowl, mix boiled and grated banana, green paste sieved( free from any fibers ) , rajgira flour, roasted peanut, green chilies, chopped, cilantro, cumin seeds, black pepper powder , cardamom powder, saffron and salt
2. Divide banana dough into 10 parts
3. Lightly grease palms shape them into patties and form heart shaped structures
4. Heat ghee in frying pan , reduce flame to medium. Gently slide the Farali Kham Khatai
5. Shallow Fry , turning them occasionally and Serve hot with mint relish

(Courtesy- Regional Executive chef Aman Tandon from The Pride Hotel, Ahmedabad)

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