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.