Kachhe Kele (Green Plantain) ke Kebab - Vegan and Gluten Free
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!
Servings 10 portions
Calories 55kcal
Ingredients
- 1 tablespoon Vegetable Oil
- 2 Bananas Raw / Green Plantains / Kachhe Kele
- ½ cup Kuttu Atta / Buckwheat Flour
- ½ teaspoon Pepper Powder
- 1 Green Chilli finely chopped
- ¼ cup Coriander chopped
- Rock Salt to taste or Sendha Namak
Instructions
- 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.
- 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.
- Form the kebab mixture into flat, round balls about one and a half inch in diameter and set aside.
- 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.
- Serve these kachhe kele ke kebabs with coriander chutney.
Video
Notes
- Make sure to boil the bananas very well. Raw bananas will not only spoil the texture of the tikkis, but they can also be a little difficult to digest.
- Refrigerate these tikkis in an airtight container. Simply reheat them in a microwave or on a pan for a couple of minutes before serving them.
- Do not overcrowd the pan while cooking these tikkis. Leave enough space between two tikkis as this allows them to cook more evenly.
Nutrition
Calories: 55kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 119mg | Fiber: 1g | Sugar: 3g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg