1. Boil the bananas and potatoes. But do not over cook and no pressure cooking either. Peel and grate them. Grate the ginger and very finely chop the green chillies and coriander leaves.
2. Boil the gram dal and grind to a paste. Mix all the ingredients together except the oil and knead to make a soft dough. Shape into tikias.
3. Heat the oil in a non-stick frying pan and shallow fry the tikki as over medium heat until golden brown and crisp. On both the sides. Remove onto absorbent paper.
4. Serve hot with chutney.
5. Shaped into tiny kababs, they make very good cocktail snacks. Dot each kabab with a little ketchup or chutney and pierce with a cocktail stick.