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

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Mash after mixing of spices and roasted gram flour


Kababas shallow fried



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.



Kamal Kakkdi Ke Galawati Kabab (Lotus Stem Galawati Kababs)


The Mash


Shallow Fry


Shallow Fry Kababs


The Kababs



Lotus Stems                                      –           500 gms

Raw Papaya                                     –           100 gms

Onion                                                 –           2 medium size

Garlic                                                  –           15-16 cloves

Kali Mirch                                          –           10-15 seeds

Javitri                                                  –           2-3 flowers

Garam Masala                                  –           1 small spoon

Green Chilliy                                                –           1 medium size

Badi Elaichi                                      –           1-2 pieces

Cloves                                                –           7-8 pieces

Dal Chini (Cinnamon)                    –           3 pinches / 1 teaspoon (freshly grounded)

Roasted Gram Flour (Besan)         –           4 table spoons (this can be adjusted as per


Oil                                                       –           For shallow frying

Salt                                                     –           To Taste


Thoroughly clean the lotus stems. Boil the onions, lotus stems and raw papaya. Now in blender make a dry paste (don’t add any water) of onions, lotus stems and raw papaya. In a mortar pestle or a sil batta make a paste of cloves and green chilly. Add this to lotus stem paste. Ground the kali mirch, cloves, javitri, badi eliachi in a coarse powder and add to the mash. Add the roasted gram flour. Add salt and garam masala. Heat oil in a pan (for shallow frying). Use water to wet your hands and make flat kababs out of the mash. Shallow fry the kababs.

These kababs can be eaten with roomali rotis, paranthas and sheermal.

One can make adjustments in the spices (chillies etc.) as per taste. Roasted gram flour acts as the binding agent and should be adjusted as per the dryness/wetness of the mash.

Kacche Papite ke Shami Kabab (Raw Papaya Kabab)

What to do with Raw papaya is always the question? I have tried making shami kababs out of them and they came out pretty good. My son who is fond of the non vegetarian version liked them a lot, so much so that he had them in dinner and then again in breakfast.


Raw Papaya – 500 gms

Chana Dal – 100 gms

Onion – 2 medium

Clove – 6-7

Javitri – 1 flower

Garlic – 9-10 cloves

Ginger – 1and ½ inch piece

Green Chillies – 2

Maida – 2 table spoon

Sooji – 1 table spoon

Salt – as per taste

Oil – for shallow frying


Soak the chana dal overnight. Remove the skin of papaya. Remove seeds if any and fine grate it. Finely chop onions. Finely chop chillies. Roughly grind garlic and ginger (not a very fine paste). Grind the chana dal in coarse paste. Grind the dry masalas in coarse powder (clove,and javitri). Boil the raw papaya and one chopped onion for 10 minutes with half cup of water. Strain the water. In a bowl mix the boiled papaya & onion, one chopped onion, chana dal paste, ginger garlic paste, green chillies, maida and sooji. Add salt and masala powder. Mix it thoroughly. It would take the consistency of mixture with which you can make cutlets.

Now in a non stick pan, heat oil. Make kababs out of the mixture and shallow fry till deep brown. Serve with mint chutney and green salad.

These kababs taste good with roomali rotis, mughlai paranthas, laccha paranthas.

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