Kachche Kele aur Prunes ke Kabab

Ingredients list for Kachche Kele aur Prunes ke Kabab

• 6 Raw Banana halved, boiled in salt water, peeled and mashed
• 8-10 Prunes finely chopped
• 2 tablespoons Oil
• 1/4 teaspoon Asafoetida
• 1 tablespoon Ginger finely chopped
• 3 Green chillies finely chopped
• 1 teaspoon Red chilli powder
• 1 1/2 teaspoons Chaat masala
• 2 tablespoons Cornflour/ corn starch
• to taste Salt
• Juice of lemon

Method

1. Heat 2 tbsps oil in a non-stick pan, add asafoetida, ginger, green chillies and sauté for a minute. Place bananas and prunes in 2 separate bowls.
2. Pour half of the above tempering over the bananas and the remaining half on the prunes.
3. Add red chilli powder, 1 tsp chaat masala, cornflour and salt to the banana mixture. Mix well and keep aside.
4. Add lemon juice, and ½ tsp chaat masala to the prune mixture and mix well.
5. Heat sufficient oil in a non-stick pan. Divide the banana mixture into equal portions.
6. Dust your palms with a little cornflour, take each portion, shape it like a katori and place some prune mixture into it.
7. Gather the edges and seal, and further shape it like a kabab.
8. Shallow-fry the kababs in the oil, flipping sides, till evenly golden all over. Drain on absorbent paper. Sprinkle some chaat masala.
9. Transfer onto a serving plate and serve hot.

Nutrition Info