Kele Ke Kebab Recipe is a delicious vegetarian snack made with raw banana and Chana dal. These raw banana fritters are 100% gluten-free and vegan-friendly. Kele Ke Kebab has a mouth melting texture like the famed Lucknowi galouti kebabs and the teaspoon of garam masala provide the much required earthy flavor to them. Serve them with mint chutney and sliced onions for a real outburst of flavors.
The seasonal drift from scorching summer to sweltering monsoon is evident in the food cravings as well. The pre-dinner table is now laced with more of deep-fried Indian snacks along with the cup of masala tea. For the not so tea enthusiast like me, a bowl of my favorite soup provides the required comfort for the rainy evenings. We as a family, love them 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.
Not every day kebabs are on our appetizer menu, on rare occasions like the previous week, when a load of guests arrived to spend the residue of summer vacations with us, Kachhe Kele Ke Kebab was put together. For the large gatherings like this one, these kebabs are a fabulous befitting appetizer, especially when the group is the mixed bunch of gluten allergic, vegetarian, toothless toddlers and elderly kindred.
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.
You will be surprised to know that I have not used any binding ingredient in this kebab recipe. The magical taste and texture of the 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. The key is finding is to get the kebab mixture right. Amazing vegetarian kebab that doesn’t taste flat, or like it is missing “something” when you taste it.
Did you know?
Raw Banana is an excellent source of fiber, beta-carotene, calcium, vitamin A and C. They are an excellent gluten-free, vegan and plant-based ingredient, perfect for making delicious Indian food recipes. From cutlets, curries to kebabs you can make anything delectable with this simple local ingredient. And the best part is these plantains are available throughout the year in India at a very affordable price.
Tips To Make Perfect Kele Ke Kebab:
- While pressure cooking banana 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.
- 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 sometime. 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.
- Kele Ke Kebab has a soft texture; hence, it is best to either pan-fry them or shallow fry. And always flip them with gently.
How To Store Leftover Kebab Mixture?
This kebab mixture can be easily stored in the fridge. 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.
Watch Step-By-Step Kele Ke Kebab Video in Hindi:
Best Gluten-Free Indian Appetizers:
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Kele Ke Kebab Recipe
- 3 - 4 large size raw banana (kachha kela)
- 1 cup split Bengal gram dal (chana dal)
- 1 large size onion, fine chopped
- a fistful of coriander leaves chopped
- 1/2 inch piece of ginger, grated
- 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 3/4 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 of 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.