Kacha Kolar Tikki/Shammi Kebab Or Kanchkolar/Kancha Kolar Chop/Kofta

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Ingredients & Steps

Ingredients & Steps

Plantain Shammi Kabab

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Raw Banana is not edible without cooking. And there are not that much variety of cooking Raw banana in Indian cuisine. A few dishes are made with this fruit, such as chips, curry, cutles or fritters. This plantain has less sugar & more starch than normal banana . Today I am going to share a recipe of Plantain, which will make this not so favorite fruit more delicious. In this recipe we will use boiled raw banana, onion, chili, bengal gram flour, salt & some other common ingredients. But this dish will be very tasty and can be served as a starter for the vegetarian guests.

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Time

Preperation
60 Minutes

Cooking
20 Minutes

Healthy Diet

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Cooking Level
Medium

Meal Type
Tiffin/Snacks

Ingredients for Plantain Shammi Kabab

Plantain Or Raw Banana - 1 large
Potato - 2 medium size
Onion, chopped - 1/2 cup
Green chili, chopped - as per taste
Bhaja Masala - 2 tablespoons
Salt & sugar as per taste
Bengal Gram Flour or Besan - 1/2 cup or as required to make a firm dough
Vegetable oil - for shallow fry

For Bhaja Masala :

Panch Foron - 1 tablespoon
Cumin seeds - 1/2 teaspoon
Fennel Seeds - 1/2 teaspoon
Whole Red Chili - 1

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Preperation steps for Plantain Shammi Kabab

Cut the whole Raw Banana from the middle, without peeling the skin, pressure cook the Raw Banana & Potato upto 2 whistles, and keep aside the pressure cooker for 15 minutes. After 15 minutes open the pressure cooker, take the boiled banana & potatoes from the cooker and keep aside to cook down completely. In the meantime make the "Bhaja Masala" by dry roasting Panch Foron, Cumin Seeds, Fennel Seeds & Whole Red Chili, and ground them to make a coarse powder, keep aside. Now peel the skin of the banana & potato, & into a large bowl mash them without leaving any lumps. Into the bowl, add chopped onion, chili, salt, sugar, bhaja masala and mix well. Now add Besan, but do not add all the besan at a time, add as required to make the soft but not sticky dough. Divide the dough into equal portions. Take each portion, roll into balls and slightly flatten each ball into a patty shape. Heat oil in a flat pan, place the kebabs on the tava and on a medium flame shallow fry till they turn golden. Place on a paper towel. Serve hot