Simple to make and delicious, these kababs were a part of dinner last night. Sufficiently pushed by the good folks who follow my blog's Facebook page, who asked me to share this recipe when I posted a picture - this quick post is for them :) These make a perfect starter, you could make these even smaller for bite sized pieces. I'm sure they'd taste good rolled up in soft phulka rotis.
Recipe for Raw Banana & Paneer Kababs
Makes 10 medium sized kababs
3 small raw bananas
1/2 cup paneer - finely crumbled or grated
fresh coriander leaves, chopped
2 tbsp of finely chopped onion
1 tsp coriander powder
1/2 tsp red chilli powder
1 garlic clove, grated
a pinch of freshly grated nutmeg
1/2 tsp of good garam masala powder (by good, I mean fresh and fragrant)
1 tbsp semolina / bread crumbs
3/4 tsp salt
2 tbsp oil or so to cook the kababs
How to make
Cut the bananas in half (length wise) and pressure cook with peel or boil them until very soft.
Once cool enough to handle, remove peels. These will slip off easily with a squeeze, if the bananas are well cooked. Mash with a fork.
Add all other ingredients except oil. Pinch off 10 portions, flatten on palm and place in single layer on a plate. Refrigerate for at least 15 minutes or covered with cling film until you need to make them.
Grease a non stick tava / grill pan. Cook these on both side with little oil until golden. Serve hot with chutney or Tabasco sauce.
You can use mashed potatoes instead of raw banana and tofu instead of paneer too! Don't use too much onion, i've deliberately used a couple of spoons only, just for flavouring and not as a vegetable.