A jain version of this meaty classic with loads of fresh vegetables - Worth a try.
1 raw banana, boiled, peeled and mashed
2 tablespoons oil + for greasing and shallow-frying
5-6 French beans, chopped
½ medium green capsicum, finely chopped
¼ cup green peas, boiled
3 tablespoons gram flour
3 tablespoons grated cabbage
¼ teaspoon turmeric powder
½ teaspoon garam masala powder
¼ teaspoon dried ginger powder (sonth)
Salt to taste
1 tablespoon roasted and crushed peanuts
1 tablespoon chopped fresh coriander leaves
½ teaspoon chaat masala + for sprinkling
1. Heat 1 tablespoon oil in a non-stick pan. Add French beans and sauté for 1 minute. Add capsicum and sauté for 30 seconds.
2. Add green peas, sauté for 30 seconds and lightly mash. Gather the mixture on one side of the pan.
3. Add gram flour on the other side of the pan and roast till light golden brown. Mix the mixture well.
4. Add cabbage, mix and cook for 30 seconds. Add turmeric powder, garam masala powder, dried ginger powder, salt and 2 tablespoons water, mix and mash the mixture.
5. Add raw banana and mix. Add peanuts and mix well. Transfer in a bowl.
6. Add coriander leaves, ½ teaspoon chaat masala and 1 tablespoon water to cooked mixture and mix well.
7. Grease your palms with some oil. Divide the mixture into equal portions and shape into kababs.
8. Insert a satay stick vertically in the center of each kabab.
9. Heat another non-stick pan. Place the prepared kababs, drizzle some oil on top and shallow-fry from all sides till golden brown. Drain on absorbent paper.
0. Sprinkle some chaat masala on top and serve hot.