Kabab-e-Kela

Ingredients

• Raw bananas, peeled and diced 2 (250 g)
• Ginger, chopped fine 2 tsp
• Badi elaichi (Black Cardamom), seeds only 1
• Kootu ka Atta ¼ cup
• Sendha namak (White Rock Salt) 2 tsp or to taste
• Dhania (Coriander) seeds, roasted and powdered 2 tsp
• Chilli powder ½ tsp
• Lemon juice 2 tsp
• Green chillies, chopped to taste
• Hara Dhania, chopped 2 tbsp
• Ghee for pan-frying
• More kootu ka atta for dusting

Preparation

• Steam the bananas, ginger and elaichi, till bananas are cooked, but bite like. Alternately cook with as little water as possible, so that there is no water left after the bananas are cooked. Leave to cool.

• When cool, mash the bananas, add the rest of the ingredients and mix well to form a dough like consistency.

• Shape into small cylinderical rods and dust with the kootu ka atta.

• Heat a thin layer of ghee and fry the kababs over medium heat, till brown on both sides.