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Go bananas
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Try out these raw banana snacks.
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RAW BANANA doesn't necessarily have to bring to mind Kerala and its nendram chips. It has more options than just a deep fry or a gravy mustard paste sabzi as far as curries go. Snacking on a plantain bajji or pakoda is the next best thing on earth when you have a steaming cup of coffee or a garam chai to go with it; and it is definitely a better alternative to aloo bajji, bonda or even French fries. Next time you pick up a couple of raw bananas from your veggie vendor and are at sea as to what to do with them, here are a few things you can try out.
Kele ke kofte
Ingredients
Raw banana - 200 gm
Ginger garlic paste - 1 tbsp
Salt to taste
Red chilli powder - 1 tsp
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Besan - 2 tbsp
Green chilli paste - 1 tsp
Chopped onions - 50 gm
Chopped tomatoes - 100 gm
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Water - 100 ml
Garam masala powder - 1/2 tsp
Oil to fry
Method: Clean, cut and boil the raw banana. Grate the boiled banana. Add the red chilli powder, salt, besan, ginger garlic paste and green chilli paste.
Make small balls of the prepared mixture and deep-fry them in oil. In a pan, saute chopped onions, till they become golden brown in colour. Add the ginger garlic paste and cook it for some time.
Incorporate the chopped tomatoes along with the red chilli powder, coriander powder, turmeric powder and garam masala powder. Add the fried koftas in the prepared gravy. Finally check the seasoning.
Presentation : to be served hot garnished with chopped coriander.
Mauz ke kebab
Ingredients
Raw banana - 200 gm
Salt to taste
Roasted channa powder - 50 gm
Red chilli powder - 1 tsp
Garam masala powder - 1/2 tsp
Coriander powder - 1 tsp
Jeera powder - 1/2 tsp
Brown onion paste - 1 tbsp
Kewra essence - 2 drops
Ghee - 20 ml
Method: Boil the bananas, peel and de-skin them. Grate the boiled bananas, and add red chilli powder, roasted channa powder, garam masala powder, coriander powder, kewra essence, brown onion paste and jeera powder to form a smooth mixture.Make round patties of the above mixture of approximately 25 grams each. Shallow fry them in ghee on a tawa till they gets a golden crust.
Presentation : to be served hot accompanied with onions and mint chutney.
Kele ke paranthe
Ingredients
Raw banana - 50 gm
Salt to taste
Chopped ginger - 1 tsp
Chopped green chillies - 1 tsp
Chopped onion - 1 tbsp
Red chilli powder - 1/2 tsp
Chaat masala - 1/2 tsp
Chopped coriander - 1 tsp
Flour - 100 gm
Water - 50 ml
Oil to shallow fry
Method: Par boil, de-skin and grate the bananas. Mix in salt, red chilli powder, chopped ginger, chopped coriander, chopped green chilli, and chaat masala. Make a smooth dough of flour and water. Divide the dough into 60 gm each. Stuff the pieces with the prepared banana mixture. And shallow fry them in a pan till they get a golden brown crust.
Presentation : Serve hot with curd.
O. P. KHANTWAL
The writer is Executive Chef at ITC Hotel Kakatiya Sheraton and Towers
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Metro Plus
Bangalore
Chennai
Delhi
Hyderabad
Madurai
Mangalore
Tiruchirapalli
Thiruvananthapuram
Vijayawada
Visakhapatnam
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