Peel and cut the ripe banana into slices and mash it well.

Add wheat flour and elaichi powder into it and whisk well to make a thick batter.

Heat a nonstick pan and grease it with ghee or butter.

Take teaspoonful of the batter and drop it on the pan. Drizzle little ghee on sides of the tikkis if required. When one side of tikki turns golden brown carefully flip it over and cook the other side till it turns golden brown.