Plantain Kebab (Kacchhe Kele Ke Kebab)

'Greens', the word is on demand and huge calls for it in terms of events in this blogosphere. A week back, my hubby got a big bunch of raw bananas/plantains saying that they'll ripe in a day or two and we can enjoy their sweeter, riper version, though I certainly had a doubt almost eating my brain up that how come these plantains will ripen that early!! I was no wrong as for two passing days, they remained as green as they were, and I finally decided to float on some kebabs with them. I had never tried any kebabs or cutlets with them by then, so it was a perfect launch of something new from me. I made them in two batches, one grilled, and the other shallow pan-fried. My hubby fell for the grilled ones more while I somehow relished the pan-fried ones at an edge. The basic recipe was the same for both, just the cooking method varied, and this eventually lifted my brain for an event that I'll announce shortly. 

PLANTAIN KEBAB/ KACCHHE KELE KE KEBAB

Preparation Time: 20 minutes

Baking/Cooking Time: 10-20 minutes

Makes 6 kebabs

Ingredients:

1. Plantain/ Raw Banana: 2

2. Onion: 1 (finely chopped)

3. Garlic pods: 2 or Ginger garlic paste: 1/2 tbs

4. Green Chilly: 1 (finely chopped) - optional

5. Fresh Coriander leaves: 1/4 cup

6. Cumin seeds: 1/4 tsp

7. Garam Masala: 1/2 tsp (optional)

8. Turmeric Powder: 1/4 tsp

9. Red Chilli Powder: 1/2 tsp

10. Coriander Powder: 2 tsp

11. Salt to taste

12. Oil: 1 tbs + for frying

Method:

1. Boil the plantain/raw bananas in a pressure cooker for 3 whistles on medium to low flame (exactly like boiling potatoes).
2. Peel off  the outer hard skin after they have cooled down. It's even easier than peeling off potatoes. 
3. Take the inner pulp in a bowl and mash it well.
4. Now take a pan and add 1 tbs oil to it. Once hot, add in cumin seeds and wait till they splutter.
5. Immediately throw in the chopped onions and saute till they go golden brown. 
6. Now add all the spices and give a quick stir.
7. Add in mashed plantain and bring everything together. Cook for 2-3 minutes till it's all well mixed.
8. At last, add the chopped coriander leaves and divide the dough in 6 equal parts. If you find it too hot to handle, let it cool down a bit.
9. Make flat discs with it and keep them aside.
10. If you plan to bake/grill them, pre-heat an oven at 200 degrees Celsius for 10 minutes and line a baking tray with parchment paper or keep the grilling tray greased and ready.
11. Transfer the discs to the oven and grill for 10-20 minutes till they are browned and golden.
12. When choosing to shallow pan-fry, take a pan and add 2 tbs oil to it. Once hot, line up the discs and fry on medium heat till golden brown. Flip them over and fry on the other side as well.
13. Take the kebabs on a plate and serve with green chutney or mint dip. You could also sprinkle some chat masala over them and gulp straightaway without any toppings or dip.

 

Suggestions:

1. If you do not get plantains, you can use raw bananas, but make sure the bananas are not ripe at all. We need only raw ones/ plantains.
2. You can also add 2 boiled potatoes to the mix to change the flavor. I somehow find plantains a bit pungent in taste, so potatoes could add in some flavor.
3. The spices are all at your choice. I omitted garam masala because I personally don't like to merge it much in my meals owing to the heat it produces. But yes, Kebabs indeed taste better with garam masala. :)
4. Deep frying is also an open option, making it oily and calorie loaded, though most of us don't prefer this sinful guilt. If deep frying, add 1 tbs of corn flour for better binding. 

 The recipe flies off to:

Kabab Mela  at Cooking 4 all Seasons, Gimme Green by Rosh,

Holi Hai at My Cook Book, Bake Fest by Vardhini hosted by Kalyani,
 Cooking Concepts: Vegan Diet by Srav's,

EP Series: Herbs and Spices  by Erivum Puliyum, Holi Fest at Kalyani's space,

Sumee's Bon Vivant: Savory Items, ABC Series: Fruit Fiesta by Ramya,

Comfort Food by Daily Cuppa, Lets Cook: Greens by Radhika
Spotlight- Colorful Holi  initiated by Indrani and hosted by Chandrani,
 Color n Sweet - Holi Fest by Preeti,
I'm The Star by  Veg Food and Me, Hot and Spicy Treats at Food Corner