BANANA KABAB

 

Prep Time : 20 mins
Cooking Time : 25 mins
Serve : 2

INGREDIENTS

Banana  - 4
Soaked chana dal - 1/2 cup

Black cardamom  - 1
Shah jeera/ cumin seeds  - 1 tsp
Cinnamon powder  -1/4 tsp
Nutmeg powder  - 1/4 tsp
Mace powder  - 1/4 tsp
Red chilly powder  - 1/4 tsp
Green cardamom powder - 1 tsp
Cloves  - 2 

Cashew nuts - 3 - 4
Black pepper corn - 2 - 3
Amchur powder  - 1/2 tsp
Ginger paste - 1/2 tsp
Finely chopped green chilly  - 1
Finely chopped coriander leaves - 1 tbsp
Salt - to taste
Corn flour  - 4 tbsp
Nova shudh ghee  - 4 tbsp
Suji - 4 tbsp

METHOD
 Boil banana in a pressure cooker with one cup of water and also boil the chana dal in a pressure cooker  with cashew nuts,pepper corn,cloves and bay leaf .

Once cooled the chana dal remove the bay leaf,cloves and pepper corn and make a paste.

Remove the skin of the banana and mash it

Now add mashed  banana  boiled chana dal paste corn flour,green cardamom powder,black cardamom powder,black pepper corn,clove powder,mace powder,nutmeg powder,cinnamon powder,red chilly powder,amchur powder chopped green chilly,chopped coriander leaves and salt and mix well

Shape each ball to flat patties of medium thickness.

All the balls are made in the same way.

In this way prepare all the kababs coat with suji.

Heat nova shudh ghee  in a pan and place the kabab  on medium flame.

Place 3 - 4 kababs at a time, with some nova shudh ghee and roast them,by turning at regular intervals
Cook on medium low flame from both sides till golden and crisp.
Serve hot with tomato ketchup