How to Cook Perfect Banana kebab

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Banana kebab. These Banana Split Kebabs from Delish.com are the best! Make kebabs: Thread two pieces each banana, pineapple, and strawberry onto skewer. Raw banana has lots of health benefit also.

Banana kebab This kebab recipe is filled with the goodness of raw bananas that are cooked. A unique, delicious healthy Raw Banana Kebab snack! I had lot of raw bananas back home. You can cook Banana kebab using 7 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Banana kebab

  1. It's 5-6 of raw bananas.
  2. You need 1 bowl of roasted and grinded peanuts.
  3. It's as per taste of Sendha namak.
  4. You need as per taste of Black pepper powder.
  5. You need as required of Dry coriander and chopped coriander.
  6. You need 2-3 of chopped green chillies.
  7. Prepare as required of Almonds,Cashews and nuts (as per your choice).

You could make chat by clubbing kebabs with some green chutney, dates chat chutney and sweet yogurt. The best thing I have ever cooked. Some of them are really simple though. Gluten Free Raw Banana Kebab - Fun FOOD Frolic.

Banana kebab step by step

  1. Steam the bananas for 1 whistle. Let them cool for 5 mins..
  2. Then peel the bananas and grate them..
  3. Add all the ingredients in a big bowl and mix them..
  4. Then you have to shape them like a tikki. (You can also fill some dry fruits as filling).
  5. After shaping them, keep them in the fridge for 10-15 mins..
  6. Then you have to shallow fry them in a non-stick pan from both sides on low flame..
  7. Your Vrat ke kebabs are ready..

Kele Ke Kebab is a delicious gluten free and vegan snack prepared with raw banana and chana dal. Kachhe Kele Ke Kebab is a delicious vegetarian snack made with raw banana and Chana dal. These raw banana fritters are gluten-free and vegan-friendly. Kele Ke Kebab has a mouth melting texture.. Banana Kebab, this is a rare combination of the protein rich paneer, with the fibrous raw banana, and with The kebabs will become firm and will start coming up.


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