Kacche Papite aur Kele Ke Kabab (Raw Papaya & Raw Banana Kabab)

20150704_074224 20150704_074216

?????????????

Mash after mixing of spices and roasted gram flour

?????????????

Kababas shallow fried

20150704_131901

20150704_131855

Kacche Papite aur Kele Ke Kabab (Raw Papaya & Raw Banana Kabab)

 

Ingredients

 

Raw Bananas (boiled and peeled)                       –           2 medium size

Raw Papaya             (pureed)                                             –           1 cup

Onion (grinded to paste)                                         –           1 large

Green Chillies                                                          –           1-2 (depending on taste)

Garlic                                                                          –           20 cloves

Badi Elaichi (Black Cardamom)                            –           2

Laung (Cloves)                                                        –           10-12 cloves

Dal Chini (Cinnamon)                                            –           1 tsp (grinded to coarse powder)

Black Pepper (Kali Mirch)                                       –           10-15

Roasted Cumin (Jeera – bhuna)                          –           1 tsp (grinded to coarse powder)

Javitri                                                                          –           2 small flowers

Roasted Gram Flour (Bhuna Besan)                   –           3 spoons (you can increase or

decrease depending on the binding quality of your mash)

Oil                                                                               –           to shallow fry

Salt                                                                             –           To Taste

Method

Mash the boiled bananas. Add pureed raw papaya and onion paste. Make a coarse paste of garlic and chillies and add to the banana papaya mash. Grind all the dry spices into a coarse powder and add to the mash along with salt. Add roasted gram flour (besan). Please do check the consistency of your mash and then increase or decrease the roasted gram flour quantity.

Cover the mash and leave it for ½ hour – 1 hour in refrigerator or cool area. Now in a shallow pan / wok, heat oil for shallow frying. Wet your hands with water and make kababs. Shallow fry the kababs.

These kababs taste best with Mughlai paranthas and can be a good option for vegetarians.

20150704_131909

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s