Kachche Kele aur Sabudane ke Cutlets | How to make Kachche Kele aur Sabudane ke Cutlets

By Rita Arora  |  6th Oct 2016  |  
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  • Kachche Kele aur Sabudane ke Cutlets, How to make Kachche Kele aur Sabudane ke Cutlets
Kachche Kele aur Sabudane ke Cutletsby Rita Arora
  • Prep Time

    15

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

30

0





About Kachche Kele aur Sabudane ke Cutlets Recipe

It is healthy snack or starter during Navratri fasting or as tea time snack.

Kachche Kele aur Sabudane ke Cutlets is an authentic dish which is perfect to serve on all occasions. The Kachche Kele aur Sabudane ke Cutlets is delicious and has an amazing aroma. Kachche Kele aur Sabudane ke Cutlets by Rita Arora will help you to prepare the perfect Kachche Kele aur Sabudane ke Cutlets in your kitchen at home. Kachche Kele aur Sabudane ke Cutlets needs 15 minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Kachche Kele aur Sabudane ke Cutlets. This makes it easy to learn how to make the delicious Kachche Kele aur Sabudane ke Cutlets. In case you have any questions on how to make the Kachche Kele aur Sabudane ke Cutlets you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Rita Arora. Kachche Kele aur Sabudane ke Cutlets will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Kachche Kele aur Sabudane ke Cutlets

Ingredients to make Kachche Kele aur Sabudane ke Cutlets

  • Raw bananas steamed 2
  • sago soaked 3/4 cup
  • green chillies 1
  • ginger finely chopped 1 teaspoon
  • Crushed roasted peanuts 2 tbsp
  • lemon juice 1 tablespoon
  • A few fresh coriander leaf sprigs
  • salt to taste
  • Some raisin for stuffing
  • oil for frying

How to make Kachche Kele aur Sabudane ke Cutlets

  1. Peel the steamed bananas.
  2. Finely chop green chillies and put into a bowl. Grate the bananas into the bowl. Add ginger, crushed peanuts, sago and lemon juice. Chop coriander leaves and add. Add salt and mix well.
  3. Heat oil in a non-stick pan.
  4. Divide prepared dough in equal portions. Roll one portion in to smooth ball and flatten it, keep 3-4 raisins in middle.
  5. Gather edges of cutlet from all sides, roll into ball again and flatten to make cutlet, repeat same for rest.
  6. Place them in the pan, a few at a time, and fry till the underside becomes golden. Turn them over and cook till the other side similarly.
  7. Drain on absorbent paper and serve hot with a chutney of your choice.

My Tip:

Boil plantain (Kachche Kele) until cooked for 2 whistles, peel and grate.

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