Kachche Kele Ke Kebab – Plantain Cutlets

by Shaheen Ali

In my house both me and my son are a big time Banana fan, the only difference is my son likes ripe banana and i prefer the raw ones. Plantain aka as kachha kela or sabzi kela is one of my all time favorite fruit/vegetable. I love making curry’s and koftas with it. I have grown up seeing my mom making some amazing melt in mouth plantain koftas. It was the most delectable dish i ever had…simply awesummmm!


Continuing the trend and following my mom’s footsteps i started making koftas and curries too. But this version of plantain that is Cutlets, is something to die for. For all those who are die heart non vegetarian, these koftas are the best substitute for them during those fasting days….lol

The raw banana and the potato in combination with spices makes an amazing cutlet, that is crisp from outside and super soft and delicious from inside. The mint, onion and coriander gives a flavor and bite to the cutlets. It’s healthy and a perfect snack solution for tea breaks and kiddo’s tiffin.

Print Recipe
PLANTAIN CUTLETS / RAW BANANA CUTLETS / KACHCHE KELE KE KEBAB
Course condiments
Cuisine south indian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
Course condiments
Cuisine south indian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
Instructions
  1. In a pressure cooker put plantains and potatoes with some water and give 2-3 whistles. Allow it to cool.
  2. Peel the plantain and potatoes and mash them together evenly.
  3. Add chopped onions, mint, coriander, ginger garlic paste and all the dry spices (chaat masala, garam masala, red chilli powder and salt) and mix well.
  4. Add besan to the mix and make a tight dough. If you still find the dough a little sticky, then refrigerate it for 20 mins before use.
  5. Heat and grease a non stick tawa/pan by adding a little oil and wiping it off with a tissue paper.
  6. Meanwhile, pinch a lemon sized dough and make a ball. Flatten it to make a disk shaped cutlet between your palm.
  7. Shallow fry the cutlets/kebabs on tawa by adding little oil from sides. Fry both sides till golden color.
  8. Following the same method, fry all the cutlets and strain them on a kitchen towel to absorb excess oil.
  9. Serve then hot with your favorite dip or a simple tomato ketchup.
Recipe Notes

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