Name: Kachhe kele shammi kebab recipe by Nandini Mitra at BetterButter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 5 raw bananas ( boiled and mashed)); 2 cups boiled rajma ( preferably the chitra variety); 2 Tbsp brown onions (fried onions,); 3 tsp mustard seeds; 1/2 cup bread crumbs to coat the kebabs; 3/4 cup hung yogurt; 3 tsp roasted cumin powder; 3 tablespoons ghee; One bunch green coriander, chopped; 1 teaspoon chaat masala; 4 pieces green chilli, chopped; 1 inch piece ginger, chopped; 3 tsp garam masala powder

Ingredients Serving: 4

5 raw bananas ( boiled and mashed))
2 cups boiled rajma ( preferably the chitra variety)
2 Tbsp brown onions (fried onions,)
3 tsp mustard seeds
1/2 cup bread crumbs to coat the kebabs
3/4 cup hung yogurt
3 tsp roasted cumin powder
3 tablespoons ghee
One bunch green coriander, chopped
1 teaspoon chaat masala
4 pieces green chilli, chopped
1 inch piece ginger, chopped
3 tsp garam masala powder

Instructions

Boil the raw banana and remove excess water.
Mince the boiled banana with the kidney beans. Mix them well.
Make a paste of the brown onion ginger paste and green chillies .
Heat a kadhai. Put two tablespoons of ghee . Add the masala paste. Cook for two minutes and add to the banana mixture.
Make the powder masala add to the banana Rajma mixture.
Add some chopped coriander.
Shape into round kebabs
Coat with fresh breadcrumbs.
Shape into even sized kebabs and shallow fry them in a non-stick pan with ghee.
Heat a little ghee add the mustard seed and let it splutter. Add to the yogurt. Mix well.
Mix in the yogurt, fresh coriander and roasted cumin powder.
Serve the kebabs with the hung yogurt dip.

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