Ingredient:
250 Gram Raw bananas (diced), peeled
1 Black cardamom seed
1/4 Cup Buckwheat Flour (Kuttu ka atta)
2 tsp White rock salt
2 tsp Coriander seeds (powdered), roasted
1/2 tsp Chilli powder
2 tsp Lemon juice
1 Green chili, chopped
2 Tbsp Coriander, chopped
For pan-frying Desi ghee
Method:
Steam the bananas, ginger and elaichi, till bananas are cooked, but bite like. Alternately cook with as little water as possible, so that there is no water left after the bananas are cooked. Leave to cool. When cool, mash the bananas;
Add the rest of the ingredients and mix well to form dough like consistency.
Shape into small cylindrical rods and dust with the kuttu ka atta.
Heat a thin layer of ghee and fry the kebabs over medium heat, till brown on both sides.
Serve with green chutney or tomato sauce
