Raw Banana & Paneer Kababs

Raw Banana & Paneer Kababs

Simple to make and delicious, these kababs were a part of dinner last night. Sufficiently pushed by the good folks who follow my blog's Facebook page, who asked me to share this recipe when I posted a picture - this quick post is for them :)

These make a perfect starter, you could make these even smaller for bite sized pieces. I'm sure they'd taste good rolled up in soft phulka rotis.

Raw Banana & Paneer Kababs

Recipe for Raw Banana Paneer Kababs

Makes 10 medium sized kababs

Raw Banana & Paneer KababsSimple to make and delicious, these kababs were a part of dinner last night. Sufficiently pushed by the good folks who follow my blog's Facebook page, who asked me to share this recipe when I posted a picture - this quick post is for them :) These make a perfect starter, you could make these even sm...

Summary

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  • Courseappetizer
  • Cuisineindian
  • Yield10 servings 10 serving
  • Cooking Time20 minutesPT0H20M
  • Total Time20 minutesPT0H20M

Ingredients

Small raw bananas
3
Paneer - finely crumbled or grated
1/2 cup
Fresh coriander leaves, chopped
Finely chopped onion
2 tbsps
Coriander powder
1 tsp
Red chilli powder
1/2 tsp
Garlic grated ,
1 clove
Freshly grated nutmeg
pinch
Good garam masala powder (by good, I mean fresh and fragrant) 
1/2 tsp
Semolina / bread crumbs
1 tbsp
Salt
3/4 tsp
Oil to cook the kababs
2 tbsps

Steps

  1. Cut the bananas in half (length wise) and pressure cook with peel or boil them until very soft.
  2. Once cool enough to handle, remove peels. These will slip off easily with a squeeze, if the bananas are well cooked. Mash with a fork.
  3. Add all other ingredients except oil. Pinch off 10 portions, flatten on palm and place in single layer on a plate. Refrigerate for at least 15 minutes or covered with cling film until you need to make them.
  4. Grease a non stick tava / grill pan. Cook these on both side with little oil until golden. Serve hot with chutney or Tabasco sauce.

You can use mashed potatoes instead of raw banana and tofu instead of paneer too! Don't use too much onion, I've deliberately used a couple of spoons only, just for flavouring and not as a vegetable.

(c) Nandita Iyer 2006-2015

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