Kachhe Kele Ke Kebab Recipe

Did you know?

Raw Banana is an excellent source of fibre, beta-carotene, calcium, and vitamins A and C. They are excellent gluten-free, vegan, and plant-based ingredients, perfect for making delicious Indian food recipes. From cutlets, stir-fry, kofta to kebab in Indian Cuisine, plantain is commonly used to make various dishes. And the best part is these plantains are available throughout the year in India at a very affordable price.

The Kebab

We, as a family, love kachhe kele ke kebab to the core. Why? Because they have an exceptionally good taste and can give a tough fight in flavour and texture to any meat kebabs. You will be surprised to know that I have not used any binding ingredient in this kebab recipe. This vegetarian kebab’s magical taste and texture are achieved by only two ingredients – raw banana and chana dal. Both are boiled and mashed to perfection, combined with a few basic spices and seasoning. And you have the most delicious vegetarian kebabs on the table in no time. Amazing vegetarian kebab that doesn’t taste like a cutlet or like it is missing “something” when you taste it.

My Tried & True Tips

While pressure cooking bananas and lentils, neither add too much water nor cook them for too long, usually, 1 – 2 whistles over medium heat are sufficient. Allow the boiled ingredients to sit in the metal colander for 10 – 15 minutes for all the liquid to drain. They should not be water-clogged. The number of raw bananas to dal should always be more. If you add 1 Cup of dal, use 3 – 4 medium-sized bananas for the kebab. Preparing the kebab mixture in advance is highly recommended, as keeping it in the fridge for some time. This helps in binding the kebab easily. For a crispy texture, kebab can be dipped in the corn-flour mixture before frying. Skip this step if you are making gluten-free kebab. Kachhe Kele Ke Kebab has a soft texture; hence, it is best to either pan-fry them or shallow fry them. And always flip them gently.

Watch Kebab Video

Serving & Storing Suggestions

The raw banana fritters are always a crowd-pleaser when served with spicy coriander chutney and juliennes of onion. For a more robust flavor, a pinch of chaat masala and a generous squeeze of lemon juice over the kebabs can accomplish a magical effect on the palate. This kebab mixture can be easily stored in the fridge for 1 – 2 days. Transfer the prepared mixture to a stainless steel or glass bowl. Seal the bowl with a tight-fitting lid.