Kache Kele ke Kebabs

Kache Kele ke Kebabs step by step instructions:

These kebabs are so interesting. I love making them quite frequently. They taste wonderful with chutneys, ketchup and a steaming hot cup of tea/coffee.
I added spring onions to the raw bananas which certainly enhanced its flavor. They can be made without the spring onions too, to make it a “Jain” option. They are very quick to make. I did not quote them with anything but if you like crispier kebabs, you can roll them in breadcrumbs and then cook. They will be crispy.

Let us start cooking!!!

Ingredients:
Raw Bananas (Kache kele): 3-4 (350 gms, boiled, peeled and grated)
Spring onion: 1 (finely chopped)
Cumin seeds: ½ tsp
Red chili powder: ½ tsp
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Chaat masala: ½ tsp
Dried mint leaves powder: ½ tsp
Lemon juice: ¼ tsp
Salt as per taste
Oil as required

Method:
1. Mix together raw bananas, spring onions, cumin seeds, red chili powder, coriander powder, turmeric powder, chaat masala, dried mint leaves powder, lemon juice, and salt.

2. Mix well and make a dough.
3. Divide into 6 equal parts and make an elongated shape like kebabs.

4. Heat a tawa and apply oil.
5. Keep the kebabs on the tawa and let them cook.

6. Flip when they turn brown. Similarly, cook the other side also.

7. Garnish with spring onions greens and serve hot with tea/coffee.
8. Yummy “Kache kele ke kebabs” is ready!

Tips:
1. If you find the dough to be very sticky then add some breadcrumbs in the dough.
2. Always apply some water/oil on your hands before making the kebabs as the dough then won’t stick to your hands.
3. These kebabs can even be dipped in corn flour slurry and then be coated with bread crumbs for the extra crunch.

See you soon with a new recipe till then Happy Cooking!!!