By Vidushi Singh
Kachhe Kele Ke Kebab is a vegetarian Indian snack made with raw banana (plantain) and Chana dal. This gluten-free and vegan kebab has a mouth-melting texture.
4 large raw bananas (kachha kela) 1 Cup gram dal (chana dal) 1 Cup onion 2 tablespoon coriander leaves 1 tablespoon grated ginger Salt to taste 1teaspoon turmeric powder 1 teaspoon red chili powder 2 teaspoon Garam Masala 1 teaspoon cumin powder 1 teaspoon dry mango powder (amchur powder) Vegetable oil
Start by soaking the Chana dal in water for for 15 minutes. Till then cook the raw banana in a pressure for 2 – 3 whistles.
Let the steam escape naturally from the pressure cooker. Cool them down Peel the skin and transfer the boiled bananas in a mixing bowl.
Now in a pressure cooker cook the dal in ¾ cup of water along with salt, turmeric powder.
Now Mash the dal nicely. Add in with the raw bananas, chopped onion, coriander, salt and ginger to the mixture with spices.
Now mash the mixture until smooth. Cool down the mixture in the fridge. Afterwards make small kababs accordingly.
Heat oil in a pan now, shallow fry the kababs until golden brown. Now Transfer Kebabs on a napkin.
Let it drain the oil out now serve with pudhina chutney and onion slices.