Ingredients:

6 raw bananas
¼ cup boiled green peas
2 tablespoons oil
1 teaspoon cumin seeds
A pinch of asafoetida (hing)
5-6 spicy green chilies
1 teaspoon garam masala
¼ teaspoon turmeric powder
2 teaspoons lemon juice
Chopped fresh coriander as required
10-12 mint leaves
5-6 curry leaves
1 cup boiled white peas
Date-tamarind chutney as required
Mint chutney as required
Chana dal required
1 cucumber, finely chopped
1 tomato, finely chopped
Fine sev as required
Seeds of 1 pomegranate
Salt to taste

Preparation:

Wash the raw bananas and cook them in a pressure cooker with water for 4 whistles.
Once the cooker cools, take out the bananas and peel them. Add the boiled peas.
Heat oil in a pan and add cumin seeds and asafoetida for tempering.
Add green chilies.
Add the mashed bananas to the pan.
Add garam masala, turmeric, salt and lemon juice, then mix well.
Turn off the gas and add chopped coriander and mint.
After the mixture cools, make small patties (tikkis) from it.
Cook on tawa the tikkies with oil on both sides until golden brown.
In a pan, heat oil and add cumin, asafoetida and curry leaves for tempering.
Add white peas and some water as needed, and cook until it becomes a ragda mixture.
In a plate, add the ragda, place the tikki on top, and add green chutney and sweet chutney.
Sprinkle chana dal, cucumber, tomato, and sev.
Garnish with pomegranate seeds and coriander, and serve.