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Raw Plantain Kababs
Prep Time
15 mins
Cook Time
20 mins

These Raw Plantain Kababs | Raw banana kebabs | Kache Kele Kababs are a great alternative to the traditional kababs. The freshly ground spices add more flavor and create a balance. It's CRISPY, easy to put together and is a great vegan|vegetarian option.

Course: Appetizer
Cuisine: Indian
Keyword: kebabs recipe, kebabs, vegan kebabs, raw plaintain kebabs, raw banana kebabs, raw plantain kebabs
Servings: 20 medium
Author: Teena Agnel
  • 3 Raw Plantains
  • 2 medium potatoes boiled and peeled
  • 2 tablespoons Fennel seeds
  • 2 Dried red chilly
  • 1/2 tablespoon whole Pepper
  • 1/2 teaspoon cumin seeds
  • 1/2 cup cilantro/coriander leaves finely chopped
  • 2 tablespoons corn flour/corn starch
  • 1/2 cup bread crumbs
  • salt to taste
  1. Peel the skin of the plantains with a knife, cut this into big pieces and add it to turmeric water. Boil this in a pan or a pressure cooker. Once done, drain the water and keep aside.

  2. Dry roast the whole spices (Red chili + pepper + fennel seeds + cumin seeds). Once its cool, grind it into a fine powder.

  3. Once the plantains and the potatoes cool completely, mash these well. To this add the spice powder and salt and mix. Taste and adjust the salt as needed.

  4. Now add the bread crumbs and cornflour and knead well like a dough till everything combines. Add the finely chopped cilantro leaves and gently mix.

  5. Take a golf size ball and flatten these into a patty.

  6. Take little oil in a pan, just enough to submerge the outer layer and place this on medium high heat.

  7. Once the oil is hot, add the patty and shallow fry till golden brown on both sides.

  8. Serve this with green chutney or ketchup.

Recipe Notes

You can also add some red chili flakes.