delicious spicy kebabs, made with raw bananas. A perfect starter for all party occasions.
Recipe Tags
Veg
Medium
Others
Indian
Shallow fry
Sauteeing
Snacks
Vegan
Ingredients Serving: 4
raw banana 10 no.
salt to taste
fine chop ginger 1 tbsp
fine chop green chili 1 tbsp
fine chop onion 2 tbsp
fine chop coriander leaves
clove powder 1/4 tsp
cinnamon powder 1/4 tsp
red chili powder 2 tsp
coriander powder 1 tbsp
cumin seeds 1 tsp
cardamom powder 1 tsp
dry mango powder 1 tsp
roasted gram flour 2 tbsp
lemon juice 2 tbsp
ghee 1 tbsp
oil for frying
for filling:- dry dates 6 no
cashew nut 10no
green chili 2
ginger 1 inch piece
a pinch of salt
Instructions
soak the dates in Luke warm water for 15 minute then remove the seed and chop them fine.
chop the cashew nut, ginger and green chili mix with salt and keep aside.
wash and boil the banana for 16 minute, cool and peel the skin then grate.
heat ghee in a pan crackle the cumin seeds saute ginger and green chili add onion and fry until golden.
Add grated banana, salt, red chili powder, dry mango powder, lemon juice, gram Flour, clove powder, cinnamon powder and green cardamom powder, stir and mix it well.
Cook for 5 minutes, switch off the gas.
Cool the mixture, mix coriander leaves, divide the mixture into equal portion add a tsp filling in each kebab and cover nicely so that the filling does not come out.
Heat a non stick pan and fry them until golden and crisp.
Serve hot with green chutney and onion rings.
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soak the dates in Luke warm water for 15 minute then remove the seed and chop them fine.
chop the cashew nut, ginger and green chili mix with salt and keep aside.
wash and boil the banana for 16 minute, cool and peel the skin then grate.
heat ghee in a pan crackle the cumin seeds saute ginger and green chili add onion and fry until golden.
Add grated banana, salt, red chili powder, dry mango powder, lemon juice, gram Flour, clove powder, cinnamon powder and green cardamom powder, stir and mix it well.
Cook for 5 minutes, switch off the gas.
Cool the mixture, mix coriander leaves, divide the mixture into equal portion add a tsp filling in each kebab and cover nicely so that the filling does not come out.
Heat a non stick pan and fry them until golden and crisp.
Serve hot with green chutney and onion rings.
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