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 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.