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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

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!
Course Snacks & Appetizers
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 portions
Calories 55kcal
Author Richa


  • 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


  • 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.


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