Green Banana Kebab 2 (Cutlet or Burger)
Kachche Kele ke Kabab 2
Neelam Gupta
Note from Mamta: This recipe is a modification of a recipe by my sister in-law Sunitas maid Neelam. It uses a mix of very green, firm, raw bananas (not plantain) and potatoes. You can even make these kebabs into cutlet or Kofta shapes and add them to a curry sauce/gravy of your choice. Serves 7-8
Ingredients
4 (1/2 kg.) green bananas* (not plantain)
1/2 kg. potatoes*
1-2 inch piece ginger, peeled and grated
4-6 cloves garlic, peeled and shredded
200 gm. chana dal (split Bengal gram), skinless.
1-2 of green chillies
A small bunch of coriander leaves. You can leave tender stalks in.
1 tsp. garam masala
Red chilli powder to taste
Salt to taste
Oil for deep or shallow frying (it is quicker to deep fry properly)
Instructions
Wash and soak skinless chana dal (Split Bengal gram) for an hour or so.
Grind the chana dal to a grainy consistency, adding a little water at a time, so that it is of soft paste like consistency.
Boil green bananas and potatoes in their skins for 5 minutes in a pressure cooker. They should be soft. I usually steam mine in a microwave steamer, on full, for 10-12 minutes, until soft.
Cool, peel and mash together. Keep aside.
Mix with all other ingredients. Keep in the fridge for a few hours or even overnight. this helps to mingle the flavours.
Make sheek kebabs by rolling small portions on a kebab stick or a chopstick. You can make round, burger like shapes too. Size depends on your need. For a cocktail party, make them quite small, small enough to be picked by a cocktail stick.
Deep fry in hot oil until crisp and golden brown.
Serve hot with green mango chutney or sweet chilli sauce or any other sauce of choice.
