How to make Raw Banana, Jackfruit And Spinach Kabab -

Crispy and delicious kababs.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw Banana (कच्चा केला), Jackfruit (कट्ठल )

Cuisine : Indian

Course : Snacks and Starters

Raw Banana, Jackfruit And Spinach Kabab

Raw Banana, Jackfruit And Spinach Kabab Recipe Card


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.    

Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Raw Banana, Jackfruit And Spinach Kabab Recipe

  • Raw Banana 2

  • Jackfruit 150 grams

  • Spinach 10 leaves

  • Split Bengal gram (chana dal) 1/2 cup

  • Onion 1 medium

  • Garlic 7-8 cloves

  • Ginger 1 inch piece

  • Cashewnuts for garnish

  • Salt to taste

  • Oil 4 tablespoons

  • Refined flour (maida) for garnish


Step 1

Wash and soak chana dal in one cup of water for half an hour. Peel, wash and roughly chop raw bananas. Grease a knife and peel jackfruit. Wash, remove seeds and roughly chop the segments. Clean and wash spinach leaves thoroughly under running water. Roughly chop them. Peel, wash and roughly chop onion, ginger and garlic. Remove stems, wash and roughly chop green chillies.

Step 2

Roughly chop the cashewnuts. Heat four tablespoons of oil in a kadai, add onion, ginger, garlic and green chillies and sauté for two to three minutes. Add raw banana, jack fruit, chana dal and garam masala. Sauté for two to three minutes more. Add three fourth cups of water and bring it to a boil. Cover and cook till the vegetables are done and all the water has been absorbed. Add chopped spinach and cook for another five minutes. Remove from heat and let it cool.

Step 3

Blend the mixture in a mixer. Remove into a bowl and divide the mixture into eighteen to twenty equal sized portions. Roll each portion and press slightly to form patties. Roll each patty in refined flour and then in the roughly chopped cashewnuts and keep aside. Heat a griddle (tawa) and lightly grease it. Place the patties on it and cook the patties on either side on medium heat till golden brown. Drain onto an absorbent paper and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.