Kachhe Kele Ke Kebab Recipe is a delicious snack made with raw banana and Bengal Gram 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 flavour to them. Serve them with mint chutney and sliced onions for a real outburst of flavours.
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 favourite soup provides the required comfort for the rainy evenings. We as a family, just love them to the core. Why? Because they have an exceptionally good taste and can give a tough fight in taste 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 were put together. For the colossal gatherings like this one, these kebabs are a great befitting appetizer, especially when the gathering is the mix bunch of gluten allergic, vegetarian, toothless toddlers and elderly kindred. The raw banana fritters were definitely 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 affect on the palate.
You will be surprised to know that I have not used any binding ingredient in this recipe. The magical taste and texture of the 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 a great source of fibre, beta-carotene, calcium, vitamin A and C. They are an excellent gluten-free, vegan and plant-based ingredient, perfect to make delicious Indian food recipes. From cutlets, curries to kebabs you can make anything delectable with this humble local ingredient. And the best part is these plantains are available throughout the year in India at a very affordable price.
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How To Make Kachhe Kele Ke Kebab In Few Simple Steps:
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Kachhe Kele ke Kebab is a delicious gluten free and vegan snack prepared with raw banana and chana dal. Learn how to make vegetarian raw banana kebab.
- 2 large size raw banana
- 1 cup split Bengal gram dal (chana dal)
- 1 large size onion fine chopped
- 2 green chili fine chopped
- a fistful of coriander leaves chopped
- 1/2 inch piece of 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 the Kachhe Kele ke Kebab, rinse and soak the chana dal 30 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, red chilli powder till it is firm but cooked.
Once dal is cooked, allow to cool and then grind it into a coarse paste using a mixer or food processor. Do not add any water while grinding the dal.
- Add the paste of dal in the same mixing bowl as raw bananas.
Add chopped onion, green chilli, coriander and ginger to the dal and banana mixture along with garam masala, cumin powder and mango powder.
- 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.