Name: Jain Raw Banana Kebab
Prep time: 15 min
Cook time: 15 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1½ Raw Banana, boiled and mashed; ⅛ cup Gram Flour, besan, lightly roasted; 1 Green Chili Pepper, finely chopped; 1½ tbsp Coriander Leaves, finely chopped; ½ tsp Ground Cumin, roasted; ½ tsp Ground Coriander; ½ tsp Dried Mango Powder, amchur; ¼ tsp Garam Masala; ¼ tsp Red Chilli Powder; 1½ tbsp Cooking Oil, for shallow frying; ½ tsp Salt, to taste

50 mintotal

30 min hands-on20 min hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

In a large mixing bowl, mix the mashed raw banana thoroughly with the roasted gram flour (besan).
Spice Integration: Bombard the structural base with the razor-diced green chillies, the intensely fresh coriander, roasted cumin dust, coriander powder, highly acidic dry mango powder (amchur), garam masala, red chilli powder, and salt.
Knead the mixture well by hand until it is smooth, holds together, and can be shaped.
Shape them: rub a little oil on your palms. Take even portions of the mixture and press them into flat, round patties.
Thermal Ignition: Elevate the required volume of oil within an expansive, flat-bottomed pan or professional tawa to a sustained medium thermal output.
Place the kebabs on the hot pan. Shallow-fry them undisturbed until the underside forms a crisp, deep golden crust.
Turn them over carefully. Cook the second side the same way until the outside is evenly golden all over.
Evacuate the structures onto industrial absorbent toweling to neutralize residual surface lipids, followed immediately by rapid thermal service.

How to tell it's done

The kebabs should be golden and crisp outside, cracking open to a soft, dense, well-spiced and slightly tangy middle.

Getting it right

Tip

Chef's Tip: Let the boiled raw bananas cool completely before you mix the spices in. Mixed warm, the starch turns the mash very sticky and the kebabs are hard to shape.

What to serve it with

Serve them with a Jain green coriander chutney or a sweet date-tamarind chutney. They make a good party starter even without onion and garlic.

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Ingredients