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