How to make Kachche Kele aur Sabudane ke Cutlets - Raw bananas and sago combine well to make delicious cutlets.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Raw Bananas (कच्चे केले), Sago

Cuisine : Indian

Course : Snacks and Starters

Kachche Kele aur Sabudane ke Cutlets Recipe Card

Kachche Kele aur Sabudane ke Cutlets

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Kachche Kele aur Sabudane ke Cutlets checkout Kachche Kele Ki Tikki, Kachche Kele Ki Pav Bhaji, Phal Subz Seekh, Kachche Kele Ki Tikki . You can also find more Snacks and Starters recipes like Lebanese Cheese Balls, Spaghetti And Corn Balls, Mishti Alurpuli, Apple And Cheese Toast.

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Kachche Kele aur Sabudane ke Cutlets Recipe

  • Raw Bananas steamed 2

  • Sago soaked 3/4 cup

  • Green chillies 3

  • Ginger finely chopped 1 teaspoon

  • Crushed roasted peanuts 1/4 cup

  • Lemon juice 1 tablespoon

  • A few fresh coriander leaf sprigs

  • Salt to taste

  • Oil 4 tablespoons


Step 1

Peel the steamed bananas.

Step 2

Finely chop green chillies and put into a bowl. Grate the bananas into the bowl. Add ginger, crushed peanuts, sago and lemon juice. Chop coriander leaves and add. Add salt and mix well.

Step 3

Heat oil in a non-stick pan. Divide the mixture into equal portions and shape them into flat cutlets. Place them in the pan, a few at a time, and cook till the underside becomes golden. Turn them over and cook till the other side similarly.

Step 4

Drain on absorbent paper and serve hot with a chutney of your choice.