Kachche kele ke phalahari kebab | Raw banana kebab

Kachche kele ke phalahari kebab are raw banana (unripe green banana) kebabs that can be eaten during Hindu fasts such as navratri or ekadashi. Printable recipe box is given at the end of this post.

My mother prepares very nice unripe green banana curry. She uses very few ingredients and lets the flavor of raw banana and garlic play symphony. This time I thought I will try kebabs using raw bananas with very few spices. I have been suffering from acid reflux since last few months. This has acted as an incentive to try recipes that are light on stomach, healthy, and delicious.

I decided to make kachche kele ke phalahari kebab using ingredients that conform to fasting diet. Fasts help in giving rest to our digestive system. During fasts it is important to eat light and nutritious food. With so many restrictions on food during fasting, most of the times we tend to eat potatoes or dishes cooked with potatoes.

I also make sukhi arbi for fasting. Some other phalahari recipes for fasting are samak ke chawal recipe, phalahari potato dahi vada, and if you have sweet tooth you can try kuttu ki barfi.

Raw bananas: full of goodness

Unripe green bananas are very good option to make delicious snacks and the good thing is that we can eat them during fasts. They have many health benefits too. Unripe green bananas have high fiber content and are rich in resistant starch and short-chain fatty acids. This improves nutrient absorption, aids in digestion, and improves metabolism. They are good source of potassium as well as vitamins B6 and C. If you want to know more about benefits of eating unripe bananas, you can read here.

I have not used onion and garlic in these kebabs, as they are not meant to be eaten during fast. Still, subtle flavors of herbs and spices make these kebabs delectable. You can add a potato or small amount of paneer in this kebab, but I have only used raw bananas.

Steaming is considered to be the healthiest option of cooking. Keeping that in mind, I have steamed the bananas instead of boiling them. Cut the bananas in big chunks keeping the peel intact, and steam them in a steamer. I have used rice cooker for steaming the bananas. If you don’t have a steamer, you can boil water in a pan,  keep bananas on a metal sieve (chhanni) and steam bananas over boiling water. It takes about 10 minutes to cook the bananas in steam.

Cut bananas into chunks and steam them

If you want, you can boil bananas in a pressure cooker. In that case, boil whole bananas with skin. Bananas get cooked very fast. So switch off the gas after one whistle and then let the cooker cool down before opening it.

For flavoring I have added freshly grounded cardamom powder, black pepper powder, chopped green chillies, chopped coriander leaves (cilantro) and roughly broken mint leaves. Tearing the leaves instead of chopping them helps in releasing flavor of mint.

To enhance the flavor further and add to the texture, I coated these cutlets with roughly grounded peanuts. First, I made a slurry of water chestnut flour (singhare ka atta). Then I dipped cutlets in this slurry, and rolled each of them in grounded peanuts.

I have used ghee for shallow frying these kachche kele ke phalahari kebab. Only small amount of ghee was required as I have used non stick pan for frying the kebabs. When the ghee becomes hot, shallow fry the kebabs from both the sides on low to medium flame, till they turn golden brown and are crunchy from outside. I have earlier shared the recipe of kale chane ke kebab where I did not use any oil.

Kachche kele ke phalahari kebabs are ready

Serve hot with green mint chutney. Peanuts get roasted and give extra crunch and nice toasted flavor to the kebabs.

Watch video to see how to make kachche kele ke phalahari kebab

RECIPE of kachche kele ke phalahari kebab | Raw banana kebab for fasting

To save or take a printout of the recipe, please click on the printer symbol given in the box.

Kachche kele ke phalahari kebab | Raw banana kebab for fasting

Print Recipe

Raw banana kebabs can be eaten during Hindu fasts. Crushed peanut coating gives nice crunch to the kebabs.

• CourseStarter
• CuisineIndian

Servings	Prep Time
10 kebabs	10 mins

Cook Time

20 mins

Servings Prep Time 10 kebabs 10 mins

Cook Time 20 mins

Kachche kele ke phalahari kebab | Raw banana kebab for fasting Print Recipe Raw banana kebabs can be eaten during Hindu fasts. Crushed peanut coating gives nice crunch to the kebabs. CourseStarter CuisineIndian Servings Prep Time 10 kebabs 10 mins Cook Time 20 mins Servings Prep Time 10 kebabs 10 mins Cook Time 20 mins

Ingredients

• 4 unripe bananas medium size
• 1 tablespoon green coriander leaves/cilantro finely chopped
• 1/2 tablespoon fresh mint leaves roughly broken with hands
• 2 green chillies finely chopped
• rock salt (sendha namak) according to taste
• 1/2 teaspoon black pepper powder
• 5-6 green cardamom (chhoti ilaichi) seeds roughly grounded
• 1/2 cup peanuts roughly grounded
• 2 tablespoons water chestnut flour (singhare ka atta)
• 3-4 tablespoons ghee/oil for shallow frying

Servings: kebabs

Instructions

1. Cut bananas into medium size chunks with skin intact. Heat water in a steamer. If you don't have a steamer, you can use any big vessel on which a metal sieve can fit and make your own steamer. I used my rice cooker as a steamer. Once vapour start to form keep cut bananas on the perforated vessel (such as sieve) and place it over hot water. Place a lid over the arrangement and steam bananas for about 10 mins. Open the lid and check if the bananas have softened, switch off the gas.
2. When the banana pieces cool down, remove the peel. It can be easily removed now. Finely mash all the banana pieces. You can also grate the banana pieces if you want to.
3. Add chopped coriander leaves, broken mint leaves, green chillies, black pepper powder, cardamom powder, and salt according to your taste. Mix everything properly.
4. Add 2 tablespoon water to water-chestnut flour and mix well. Then gradually add more water till you get slightly thin consistency. It should be thinner than the batter of pakodis.
5. Divide mashed banana mixture into 10 equal parts. Make small cutlets with the help of your palms. Now keep water chestnut slurry and grounded peanuts nearby. First dip each cutlet into slurry, and then roll in grounded peanut to get a thin peanut coating.
6. Heat ghee in a pan. One by one place cutlets on pan, and shallow fry on low to medium flame till golden brown from both the sides.
7. Serve hot with phalahari green mint chutney.

Recipe Notes

• Choose good quality raw bananas as the texture of kebabas depends upon the texture of cooked bananas. Sometimes banana becomes dry and hard on cooking. In that case add a little water to mashed banana so that you get soft and juicy kebabs instead of dry ones.
• They taste best when served hot and freshly made. If you have to serve them later, fry them slightly initially and store them in a container. Fry again till they turn golden brown just before serving.

Share this Recipe