2-3 Raw Plantains, peeled, cooked and roughly mashed
1 large Onion, finely chopped
3-4 Green chillies, finely chopped
½ inch ginger, finely chopped
1 tsp Red Chilly Powder
1 tsp Turmeric Powder
½ tsp Jeera/Cumin Powder
½ tsp Coriander Powder
1 tsp Kitchen King Masala
1 tsp Garam Masala
2 tbsp Corn flour
1 Lemon Juice
2-3 tbsp Coriander Leaves, chopped finely
Salt to taste
Oil for deep frying
Take a pan and heat 2 tbsp of oil.
To this add chopped onion, chillies and ginger. Sauté them till onion turn transparent.
Add mashed plantain, salt, chopped coriander, corn flour and the entire masalas one after the other and mix well.
Switch off the gas and keep the mixture aside to cool down.
Take lemon sized balls of mixture and give them a desired shape.
Deep fry them in oil till they turn golden brown colour.
Serve them hot with tomato ketchup or any sauce/chutney of your choice.
Try to avoid adding water while mixing the mixture. The plantain when cooked well has enough moisture to bind all the ingredients together.
You can coat the kababs with very thin coat of corn flour paste before deep frying.