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Kachhe kele ke kebab garnished and served on a white plate with a side of green chutney.

Kachhe Kele (Green Plantain) ke Kebab – Vegan and Gluten Free


  • Author: Richa
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 10 pieces 1x
  • Category: Appetizer
  • Cuisine: Indian

Description

Kachhe kele ke kebab are made with raw bananas or green plantains and are a healthy and nutritious snack, particular during Navratri. Check out this easy recipe which is also vegan and gluten free!


Ingredients

  • 1 tablespoon Vegetable Oil
  • 2 Bananas (Raw / Green Plantains / Kachhe Kele)
  • 1/2 cup Kuttu Atta¬†or Buckwheat Flour
  • 1/2 teaspoon Pepper Powder
  • 1 Green Chilli, finely chopped
  • 1/4 cup coriander, chopped
  • Rock Salt to taste (or Sendha Namak)

Instructions

  1. Cut each plantain in half and pressure cook or boil till the plantains are cooked through. I pressure cooked them for 3 whistles or about 15 minutes.
  2. Peel the plantains, and add them to a bowl along with kuttu atta (buckwheat flour), ground black pepper powder, green chillies, coriander and sendha namak (rock salt). Mash the plantains and mix well with the ingredients.
  3. Form the kebab mixture into flat, round balls about one and a half inch in diameter and set aside.
  4. Heat oil in a non stick skillet, and add the kebabs one by one, making sure they don’t overlap. Cook each kebab for 8-10 minutes on each side till they are golden brown. I cooked these in two batches.
  5. Serve these kachhe kele ke kebabs with coriander chutney.