Kachhe Kele Ke Kebab is a delicious vegetarian snack made with raw banana and Chana dal. These raw banana fritters are gluten-free and vegan-friendly. Kele Ke Kebab has a mouth-melting texture like the famed Lucknowi galouti kebabs. Serve them with mint chutney and sliced onions for a real outburst of flavors.
Did you know?
Raw Banana is an excellent source of fiber, beta-carotene, calcium, vitamin A and C. They are excellent gluten-free, vegan, and plant-based ingredients, perfect for making delicious Indian food recipes.
From cutlets, stir-fry, kofta to kebab you can make anything delectable with this simple ingredient.
And the best part is these plantains are available throughout the year in India at a very affordable price.
We as a family, love kachhe kele ke kebab to the core. Why? Because they have an exceptionally good taste and can give a tough fight in flavor and texture to any meat kebabs.
You will be surprised to know that I have not used any binding ingredient in this kebab recipe.
The magical taste and texture of this vegetarian kebab are achieved by only two ingredients – raw banana and chana dal.
Both of these are boiled and mashed to perfection, combined with a few basic spices and seasoning. And you have the most delicious vegetarian kebabs on the table in no time.
Amazing vegetarian kebab that doesn’t taste like a cutlet, or like it is missing “something” when you taste it.
My Tried & True Tips
While pressure cooking bananas and lentil neither add too much water nor cook them for too long. Usually, 1 – 2 whistles over medium heat are sufficient.
Allow the boiled ingredients to sit in the metal colander for 10 – 15 minutes for all the liquid to drain out. They should not be water-clogged.
The quantity of raw banana to dal should always be more. If you are adding 1 Cup of dal, then use 3 – 4 medium-size banana for the kebab.
It is highly recommended to prepare the kebab mixture in advance and keep in the fridge for some time. This helps in binding the kebab easily.
For a crispy texture, kebab can be dipped in the corn-flour mixture before frying. Skip this step if you are making gluten-free kebab.
Kachhe Kele Ke Kebab has a soft texture; hence, it is best to either pan-fry them or shallow fry. And always flip them gently.
Watch Kele Ke Kebab Video
Serving & Storing Suggestion
The raw banana fritters are always a crowd pleaser when served with spicy coriander chutney and juliennes of onion.
For the more robust flavor, a pinch of chaat masala and a generous squeeze of lemon juice over the kebabs can accomplish the magical effect on the palate.
This kebab mixture can be easily stored in the fridge for 1 – 2 days. Transfer the prepared mixture to a stainless steel or glass bowl. Seal the bowl with a tight-fitting lid.
Store the mixture in the fridge for a week. It remains fresh, and there is no difference in the taste/texture of the kebab.
More Gluten-Free Indian Snacks
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Kachhe Kele Ke Kebab Recipe
- Deep Frying Pan
- 3 – 4 large size raw banana/plantain (kachha kela)
- 1 Cup split Bengal gram dal (chana dal)
- 1 Cup onion, fine chopped
- 2 tablespoon chopped coriander leaves
- 1 tablespoon grated ginger
- Salt to taste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoon Garam Masala (see recipe here)
- 1 teaspoon cumin powder
- 1 teaspoon dry mango powder (amchur powder)
- vegetable oil for shallow frying
- To prepare Kele ke Kebab, rinse and soak the chana dal 15 minutes or so in water.
- While the dal is soaked cook the raw banana in a pressure cooker along with the skin for 2 – 3 whistles over medium heat. Cook them till they are firm yet they can be pierced by a knife.
- Let the steam escape naturally from the pressure cooker. Open the lid and place the cooked bananas in a colander. Peel the skin and transfer the boiled bananas in a mixing bowl. Keep aside till required.
- In the same pressure cooker cook the gram dal in ¾ cup of water along with salt, turmeric powder till it is cooked.
- Mash the dal nicely. If required use food processor for the purpose.
- Add the paste of dal in the same mixing bowl as raw bananas.
- Add chopped onion, coriander, salt and ginger to the kebab mixture along with spices.
- Using a potato masher or your fingers mash the mixture to a smooth paste. At this stage you can store the kebab mixture in the fridge as well to be used later.
- With moist hands scoop out the mixture, about the size of a peach, flatten it using fingers seal any cracks that may appear on the edges. Flatten them to half an inch thickness.
- While you are shaping the kebabs heat oil over medium heat in a frying pan for shallow frying the kebabs.
- Once the oil is heated, shallow fry the kebabs till they become crisp from outside and light brown in colour. Using kitchen tongs turn them over to cook the other (top) side the same way.
- Transfer Kebabs on a kitchen towel or an oil absorbent paper.
- Serve Kachhe Kele ke Kebab with chutney and onion slices.
- Make sure not to add too much water while boiling dal and banana. Add enough water just to cook them.
- Do not pressure cook both the ingredients for a very long time. A firm texture in banana and dal is required to make the kebab.
- If you are having trouble getting a crisp texture of the kebab, combine a tablespoon of cornstarch with 2 tablespoons of water and dip kebabs in it before frying.