Here’s a gluten free and vegan kebab recipe for you guys! These Kachhe
Kele (Raw Banana) ke Kebab are killer and can be had in so many ways!
Make them during the Navratri season to win some hearts!
It’s
kebab season here in the D’souza house, and today we are talking about
Kachhe Kele ke kebab, made with green plantains or raw bananas and which
just happen to be vegan and gluten free. A big plus for all my friends
with dietary restrictions!
These are insanely easy to make and
so delicious in spite of not having all those unhealthy ingredients
which make every thing taste better. The potatoes are subbed with
healthier raw banana, the flour or breadcrumbs or whatever you use
generally as a binding agent is subbed with buckwheat flour and there is
no ginger, garlic or onions so it’s even Navratri proof.
Ingredients
1 tablespoon Vegetable Oil
2 Bananas Raw / Green Plantains / Kachhe Kele
1/2 cup Kuttu Atta / Buckwheat Flour
1/2 teaspoon Pepper Powder
1 Green Chilli finely chopped
1/4 cup Coriander chopped
Rock Salt to taste or Sendha Namak
Method* 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.