| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
serving
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Ingredients
- 4 / Plantain Banana Raw
- 2 Potatoes (medium)
- 1 Onion (large)
- 2 – 3 tbsp Besan Gram Flour /
- 2 Green Chilli (finely chopped)
- Mint – few (chopped)
- 2 tbsp Coriander – (chopped)
- 1/2 tsp Ginger Paste
- 1/2 tsp Garlic Paste
- 1/2 tsp Red Chilli Powder
- 1 tsp Chaat Masala – (I used Everest)
- 1/2 tsp Garam Masala
- Salt – as needed
- Oil – as needed for shallow frying
Ingredients
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|
Instructions
- In a pressure cooker put plantains and potatoes with some water and give 2-3 whistles. Allow it to cool.
- Peel the plantain and potatoes and mash them together evenly.
- 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.
- 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.
- Heat and grease a non stick tawa/pan by adding a little oil and wiping it off with a tissue paper.
- Meanwhile, pinch a lemon sized dough and make a ball. Flatten it to make a disk shaped cutlet between your palm.
- Shallow fry the cutlets/kebabs on tawa by adding little oil from sides. Fry both sides till golden color.
- Following the same method, fry all the cutlets and strain them on a kitchen towel to absorb excess oil.
- Serve then hot with your favorite dip or a simple tomato ketchup.
Recipe Notes
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