Banana Tikki Blast is a bold, flavorful fusion snack that turns the humble raw banana into a show-stopping bite! These crispy, pan-fried tikkis are made from mashed raw banana, crunchy capsicum, creamy paneer, and a zingy mix of masalas—Maggi and chaat—for that irresistible street-style flavor. Served on a crisp papdi base, layered with spicy Schezwan sauce, topped with a dollop of cool Greek yogurt, and finished with fresh coriander, each bite delivers a perfect balance of heat, crunch, and creaminess. Whether you're hosting a party or just in the mood for something fun and desi-chic, Banana Tikki Blast is the ultimate snack to spice things up

What is Banana Tikki Blast?

Banana Tikki Blast is a unique fusion snack that combines the goodness of raw bananas with bold Indian and Indo-Chinese flavors, served in an eye-catching, bite-sized form.

At its core, it's made by boiling and mashing raw bananas, then mixing them with chopped capsicum, grated paneer, fresh coriander, Maggi masala, chaat masala, salt, and a splash of lemon juice. This flavorful mixture is shaped into small tikkis (patties) and pan-fried until golden and crisp.

But the real blast happens in the way it's served: each tikki is placed on a crunchy papdi (crispy wafer), topped with a layer of Schezwan sauce for heat, a drop of Greek yogurt for creaminess, and garnished with fresh coriander. The result? A snack that’s crispy, spicy, tangy, and creamy—all in one perfect bite!

Perfect for parties, festive appetizers, or when you're in the mood for something creative and crowd-pleasing.

Main Ingredient of Banana Tikki Blast:

For the Tikkis:

1. 2 medium raw bananas – boiled, peeled & mashed
   
   
2. 1/4 cup grated paneer
   
   
3. 1/4 cup finely chopped capsicum (any color or mixed)
   
   
4. 2 tbsp chopped coriander leaves
   
   
5. 1 sachet Maggi masala or any instant noodle masala
   
   
6. 1/2 tsp chaat masala
   
   
7. Salt to taste
   
   
8. Juice of half a lemon
   
   
9. 1–2 tsp oil – for pan-frying
   
   

For Assembly:

1. 10–12 papdis (crispy puris used in chaat)
   
   
2. 2–3 tbsp Schezwan sauce
   
   
3. 2–3 tbsp Greek yogurt or hung curd – whisked smooth
   
   
4. Fresh coriander leaves – for garnish

What Is So Special About Banana Tikki Blast?

1. Creative Use of Raw Banana

• Raw bananas are often underused, but here they shine as the main ingredient.
  
  

• They're nutritious, gluten-free, and a great alternative to potatoes.
  
  

2. Flavor Explosion in Every Bite

• It combines spicy Schezwan sauce, tangy lemon, chatpata chaat masala, and cool Greek yogurt—giving you layers of flavor: spicy, tangy, creamy, and crispy!
  
  

3. Fusion Fun: Desi + Indo-Chinese

1. The tikki has classic Indian flavors, but the addition of Schezwan sauce adds a fun Indo-Chinese twist.
   
   
2. It’s like a chaat meets canapé, making it perfect for modern entertaining.
   
   

4. Perfect for Parties

1. Bite-sized, neat, and easy to serve—ideal for party platters, high tea, or festive gatherings.
   
   
2. You can assemble them quickly before serving, and they look as good as they taste.
   
   

5. Customizable

1. Want it spicier? Add chili flakes.
   
   

2. Want it cheesier? Add shredded cheese on top.
   
   

3. Need it dairy-free? Skip yogurt or use vegan alternatives.

Meyer Anzen Ceramic Cookware 26cm Kadai with Lid

Quick and Easy Banana Tikki Blast:

1. Simple, Everyday Ingredients

1. Uses common ingredients like raw banana, paneer, capsicum, and spices—no need for fancy or hard-to-find items.
   
   
2. Most of the ingredients are readily available in Indian kitchens.
   
   

2. Quick Cooking Time

1. Raw bananas boil in 8–10 minutes.
   
   
2. Tikkis are pan-fried, not deep-fried, so they cook faster and use less oil.
   
   
3. No long marination or resting time—just mix, shape, and cook.
   
   

3. Minimal Prep Work

1. Just some chopping and grating—no complex techniques.
   
   
2. You can even prep the tikki mix in advance and pan-fry when needed.
   
   

4. Easy Assembly

1. Assembling the papdi + Schezwan + tikki + yogurt + coriander takes less than 10 minutes.
   
   
2. It's bite-sized, so no messy serving or cutting.
   
   

5. Scalable and Customizable

1. Making for 2 or 20? It scales easily.
   
   
2. You can even make the tikkis in bulk and freeze them, then just reheat and assemble when ready to serve.

How to make 

1. Prepare the Tikki Mixture:

1. In a mixing bowl, combine mashed raw banana, grated paneer, chopped capsicum, coriander, Maggi masala, chaat masala, salt, and lemon juice.
   
   
2. Mix well until everything comes together into a smooth dough-like consistency.
   
   
3. Taste and adjust seasoning if needed.
   
   

2. Shape & Cook the Tikkis:

1. Divide the mixture into small bite-sized portions and shape them into mini tikkis (flat round discs).
   
   
2. Heat a non-stick pan with a little oil.
   
   
3. Pan-fry the tikkis on medium heat until golden brown and crispy on both sides. Remove and let them cool slightly.
   
   

3. Assemble the Banana Tikki Blast:

1. Place a papdi on a serving tray.
   
   
2. Add a small amount of Schezwan sauce on each.
   
   
3. Place one banana tikki over the sauce.
   
   
4. Top with a drop of Greek yogurt (you can use a piping bag or spoon).
   
   
5. Garnish with a fresh coriander sprig or leaf.

Expert Tips

1. Choose the Right Raw Bananas

• Use firm, unripe green bananas. They have a starchy texture that binds well and won’t turn mushy.
  
  

• Overripe or soft bananas will make the tikki soggy and hard to shape.
  
  

2. Let the Bananas Cool Before Mashing

• After boiling, let the bananas cool completely before mashing. This prevents excess moisture in the mixture, helping your tikkis stay crisp.
  
  

3. Pan-Fry on Medium Heat

• Too high heat = burnt outside, raw inside.
  
  

• Too low = soggy tikkis.
  Keep the flame medium, and flip only when the base is golden brown.
  
  

4. Adjust Spice to Your Audience

• For kids or sensitive eaters, reduce Schezwan sauce and chaat masala.
  
  

• For spice lovers, sprinkle some red chili flakes or add a drop of hot sauce on top.
  
  

5. Make Tikkis Ahead of Time

• You can prepare and refrigerate the tikki mixture a day in advance.
  
  

• You can also half-cook and freeze the tikkis, then reheat in a pan or air fryer for quick assembly.
  
  

6. Assemble Just Before Serving

• To keep the papdi crisp, assemble the final bites right before serving.
  
  

• If serving a crowd, set up an interactive “build-your-own” station with all elements laid out.
  
  

7. Use Thick Yogurt or Hung Curd

• Runny yogurt will drip and make the papdi soggy. Use Greek yogurt or well-hung curd for a neat and creamy finish.
  
  

8. Garnish with Purpose

• A tiny sprig of coriander or even microgreens makes it look professional.
  
  

• You can also dust a bit of chaat masala or paprika on top for added flavor and color.
  
  

Bonus Tip: Add Texture with Seeds

• For extra crunch, roll the edges of the tikki in sesame seeds or crushed peanuts before pan-frying!

Recipe Card

Banana Tikki Blast

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Category

appetizer

Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

Calories

150

Crispy banana tikkis on papdi with Schezwan sauce, yogurt, and spices – a quick and tasty fusion snack perfect for parties or festive bites!

Author:

Kashish Kapoor

Ingredients

For the Tikkis

• 2 medium raw bananas – boiled, peeled & mashed
• 1/4 cup grated paneer
• 1/4 cup finely chopped capsicum (any color or mixed)
• 2 tbsp chopped coriander leaves
• 1 sachet Maggi masala or any instant noodle masala
• 1/2 tsp chaat masala
• Salt to taste
• Juice of half a lemon
• 1–2 tsp oil – for pan-frying

For Assembly:

• 10–12 papdis (crispy puris used in chaat)
• 2–3 tbsp Schezwan sauce
• 2–3 tbsp Greek yogurt or hung curd – whisked smooth
• Fresh coriander leaves – for garnish

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Directions

Boil & Mash

1.  Boil 2 raw bananas, peel, and mash them in a bowl.

Mix Tikki Ingredients

1. Add grated paneer, chopped capsicum, coriander, Maggi masala, chaat masala, salt, and lemon juice. Mix well.

Shape & Pan-Fry

1. Make small tikkis. Pan-fry on medium heat until golden on both sides.

Assemble the Blast

1. On each papdi, spread a little Schezwan sauce, place a tikki, top with a drop of Greek yogurt, and garnish with a coriander leaf.

Serve Immediately

1. Enjoy while the papdis are still crisp!

Recipe Note

For best results, use firm raw bananas and thick yogurt to avoid sogginess. Assemble just before serving to keep the papdi crisp and the flavors fresh.