How to make Kachche Kele aur Prunes ke Kabab -
Raw banana kababs stuffed with spicy prune mixture.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Raw Banana (कच्चा केला), Prunes (प्रून्ज़ )
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Kachche Kele aur Prunes ke Kabab checkout Kachche Kele Ki Tikki, Green Banana Tuk, Kachche Kele Ki Pav Bhaji, Phal Subz Seekh . You can also find more Snacks and Starters recipes like Barbecued Mango Chicken Mild Prawns With Red Chilli Salsa Lobster Bar-Be-Que Cheese and Tomato Sandwich
Kachche Kele aur Prunes ke 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 : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kachche Kele aur Prunes ke Kabab Recipe
Raw Banana halved, boiled in salt water, peeled and mashed 6
Prunes finely chopped 8-10
Oil 2 tablespoons
Asafoetida 1/4 teaspoon
Ginger finely chopped 1 tablespoon
Green chillies finely chopped 3
Red chilli powder 1 teaspoon
Chaat masala 1 1/2 teaspoons
Cornflour/ corn starch 2 tablespoons
Salt to taste
Juice of lemon
Method
Step 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.
Step 2
Pour half of the above tempering over the bananas and the remaining half on the prunes.
Step 3
Add red chilli powder, 1 tsp chaat masala, cornflour and salt to the banana mixture. Mix well and keep aside.
Step 4
Add lemon juice, and ½ tsp chaat masala to the prune mixture and mix well.
Step 5
Heat sufficient oil in a non-stick pan. Divide the banana mixture into equal portions.
Step 6
Dust your palms with a little cornflour, take each portion, shape it like a katori and place some prune mixture into it.
Step 7
Gather the edges and seal, and further shape it like a kabab.
Step 8
Shallow-fry the kababs in the oil, flipping sides, till evenly golden all over. Drain on absorbent paper. Sprinkle some chaat masala.
Step 9
Transfer onto a serving plate and serve hot.
Nutrition Info
Calories : 760 Kcal
Carbohydrates : 8.7 gm
Protein : 114.6 gm
Fat : 31.2 gm
Other : Iron- 27.1
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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 www.sanjeevkapoor.com 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.
