Crispy Raw Banana Kababs: A Flavorful Indian Snack
9 hours 55 minutes
1115 reads
About Crispy Raw Banana Kababs: A Flavorful Indian Snack
Craving a crispy, savory snack with an Indian twist? These Raw Banana Kababs are a game-changer, transforming humble raw bananas into irresistible patties perfect for any gathering.The secret lies in the simple yet powerful combination of mashed banana, fragrant spices, and a touch of semolina for that satisfying crunch. Each bite delivers an explosion of flavor that will tantalize your taste buds.Serve these golden-brown kababs hot off the pan with your favorite chutney for an unforgettable appetizer or a delightful tea-time treat. You won't be able to resist!
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Recipe Time & More
Prep9 hours 25 minutes
Cook30 minutes
Total9 hours 55 minutes
Ingredients
Kabab Mixture
- 4 Bananas raw
- 1/2 tsp Ginger grated
- 1 tsp Coriander ground
- 1/2 tsp Chili Powder red
- 1/4 tsp Cardamom ground
- 2 Chilies chopped, green
- 1 tbsp Coriander chopped, fresh
- 1/2 tsp Lemon Juice
- 1 1/2 tsp Salt or to taste
- 4 tbsp Corn Flour
Coating
- 2 tbsp Semolina
Frying
- Oil for frying
Instructions
- Wash the raw bananas. Boil them in a pressure cooker until tender.
- Once the bananas are cool enough to handle, peel and mash them thoroughly.
- In a bowl, combine the mashed banana, grated ginger, ground coriander, red chili powder, ground cardamom, chopped green chilies, chopped fresh coriander, lemon juice, salt, and corn flour. Mix well to ensure the spices are evenly distributed.
- Shape the banana mixture into flat, round patties of medium thickness. This will ensure they cook evenly and achieve a crispy exterior.
- Coat each patty with semolina. This adds a delightful crunch.
- Heat oil in a pan over medium heat. Shallow fry the kababs until they turn golden brown and crispy, flipping them halfway through.
- Remove the kababs from the pan and place them on a plate lined with paper towels to absorb excess oil. Serve hot with your favorite chutney.
Recipe Notes
Good To Know
- For extra crispiness, lightly coat the shaped kababs with a mixture of corn flour and rice flour before shallow frying.
- For a gluten-free version, substitute corn flour with chickpea flour (besan).
- To add tanginess, mix in a teaspoon of dry mango powder (amchur) or a squeeze of lime juice before shaping the kababs.
- If making ahead, shape the kababs and refrigerate them (unfried) for up to 24 hours; fry just before serving.
Expert Tips
- Don't overcrowd the pan when frying the kababs. Fry in batches to ensure even cooking and browning.
- For a smokier flavor, try grilling the kababs instead of frying. Be sure to oil the grill grates well to prevent sticking.
- Serve these kababs with a side of mint-coriander chutney and a wedge of lime for a refreshing and flavorful meal.
Storage Instructions
- Store leftover kababs in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or air fryer for best results.
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Recipe Nutrition
Calories: 316kcalCarbohydrates: 20gProtein: 3gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mgFiber: 1g
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This is awesome! Can’t wait to cook it.
Such a tempting dish! Thank you.
This looks amazing! Thanks for sharing.
This is exactly what I was looking for!