Bengal Gram Flour or Besan - 1/2 cup or as required to make a firm dough
Vegetable oil - for shallow fry
Instructions
Cut the whole Raw Banana from the middle, without peeling the skin, pressure cook the Raw Banana & Potato upto 2 whistles, and keep aside the pressure cooker for 15 minutes.
After 15 minutes open the pressure cooker, take the boiled banana & potatoes from the cooker and keep aside to cook down completely.
In the meantime make the "Bhaja Masala" by dry roasting Panch Foron, Cumin Seeds, Fennel Seeds & Whole Red Chili, and ground them to make a coarse powder, keep aside.
Now peel the skin of the banana & potato, & into a large bowl mash them without leaving any lumps. Into the bowl, add chopped onion, chili, salt, sugar, bhaja masala and mix well.
Now add Besan, but do not add all the besan at a time, add as required to make the soft but not sticky dough. Divide the dough into equal portions. Take each portion, roll into balls and slightly flatten each ball into a patty shape.
Heat oil in a flat pan, place the kebabs on the tava and on a medium flame shallow fry till they turn golden. Place on a paper towel.
Serve hot