Kacche Kele Ke Kebab Recipe

These vegetarian Kachhe Kele Ke Kebab has a delicious mouth melting texture and taste exactly like a real galouti kebab.

Estimated reading time: 3 minutes

• About Plantain (Raw Banana)
• My Tried and True Tips
• Watch Kebab Video
• Serving Suggestion
• Kachhe Kele Ke Kebab Recipe

About Plantain (Raw Banana)

Raw Banana is an excellent source of fibre, beta-carotene, calcium, and vitamins A and C. They are an excellent gluten-free, vegan, and plant-based ingredients. From cutlets, stir-fry , kofta to kebab in Indian Cuisine, plantain is commonly used to make various dishes. And the best part is these plantains are available throughout the year in India at a very affordable price.

Kachhe Kele Ke Kebab is a vegetarian Indian snack made with raw banana (plantain) and Chana dal.

We, as a family, love them to the core. Why? Because they have an exceptionally good taste and can give a tough fight in flavour and texture to any meat kebabs.

My Tried and True Tips

• While pressure cooking bananas and lentils , neither add too much water nor cook them for too long, usually, 1 – 2 whistles over medium heat are sufficient.
• Allow the boiled ingredients to sit in the metal colander for 10 – 15 minutes for all the liquid to drain. They should not be water-clogged.
• The number of raw bananas to dal should always be more. If you add 1 Cup of dal, use 3 – 4 medium-sized bananas for the kebab.
• Preparing the kebab mixture in advance is highly recommended, as keeping it in the fridge for some time. This helps in binding the kebab easily.
• For a crispy texture, kebab can be dipped in the corn-flour mixture before frying. Skip this step if you are making gluten-free kebab.
• Kachhe Kele Ke Kebab has a soft texture ; hence, it is best to either pan-fry them or shallow fry them. And always flip them gently.

Watch Kebab Video

Serving Suggestion

The raw banana fritters are always a crowd-pleaser when served with spicy coriander chutney or mango chutney .

For a more robust flavour, a pinch of chaat masala and a generous squeeze of lemon juice over the kebabs can accomplish a magical effect on the palate.

This kebab mixture can be easily stored in the fridge for 1 – 2 days. Transfer the prepared mixture to a stainless steel or glass bowl. Seal the bowl with a tight-fitting lid.

More Indian Snack Recipes

• Corn Chaat
• Peanut Chaat
• Lobia Ki Chaat
• Sabudana Vada
• Masoor Dal Cutlet
• Corn Paneer Cutlet
• South Indian Medu Vada
• Aloo Ki Fulori (Potato Fritters)

Ingredients

• ▢ 3 – 4 large size raw banana/plantain (kachha kela)
• ▢ 1 Cup split Bengal gram dal (chana dal)
• ▢ 1 Cup onion, fine chopped
• ▢ 2 tablespoon chopped coriander leaves
• ▢ 1 tablespoon grated ginger
• ▢ Salt to taste
• ▢ 1 teaspoon turmeric powder
• ▢ 1 teaspoon red chili powder
• ▢ 2 teaspoon Garam Masala ( see recipe here )
• ▢ 1 teaspoon cumin powder
• ▢ 1 teaspoon dry mango powder (amchur powder)
• ▢ vegetable oil for shallow frying

Instructions

• To prepare Kele ke Kebab, rinse and soak the chana dal 15 minutes or so in water.
• While the dal is soaked cook the raw banana in a pressure cooker along with the skin for 2 – 3 whistles over medium heat. Cook them till they are firm yet they can be pierced by a knife.
• Let the steam escape naturally from the pressure cooker. Open the lid and place the cooked bananas in a colander. Peel the skin and transfer the boiled bananas in a mixing bowl. Keep aside till required.
• In the same pressure cooker cook the gram dal in ¾ cup of water along with salt, turmeric powder till it is cooked.
• Mash the dal nicely. If required use food processor for the purpose.
• Add the paste of dal in the same mixing bowl as raw bananas.
• Add chopped onion, coriander, salt and ginger to the kebab mixture along with spices.
• Using a potato masher or your fingers mash the mixture to a smooth paste. At this stage you can store the kebab mixture in the fridge as well to be used later.
• With moist hands scoop out the mixture, about the size of a peach, flatten it using fingers seal any cracks that may appear on the edges. Flatten them to half an inch thickness.
• While you are shaping the kebabs heat oil over medium heat in a frying pan for shallow frying the kebabs.
• Once the oil is heated, shallow fry the kebabs till they become crisp from outside and light brown in colour. Using kitchen tongs turn them over to cook the other (top) side the same way.
• Transfer Kebabs on a kitchen towel or an oil absorbent paper.
• Serve Kachhe Kele ke Kebab with chutney and onion slices.

Recipe Notes:

• Make sure not to add too much water while boiling dal and banana. Add enough water just to cook them.
• Do not pressure cook both the ingredients for a very long time. A firm texture in banana and dal is required to make the kebab.
• If you are having trouble getting a crisp texture of the kebab, combine a tablespoon of cornstarch with 2 tablespoons of water and dip kebabs in it before frying.

Nutrition

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Kachhe Kele Ke Kebab Recipe

Equipment

• Mixing Bowl
• Deep Frying Pan

Ingredients

• 3 - 4 large size raw banana/plantain (kachha kela)
• 1 Cup split Bengal gram dal (chana dal)
• 1 Cup onion, fine chopped
• 2 tablespoon chopped coriander leaves
• 1 tablespoon grated ginger
• Salt to taste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 teaspoon Garam Masala ( see recipe here )
• 1 teaspoon cumin powder
• 1 teaspoon dry mango powder (amchur powder)
• vegetable oil for shallow frying

Instructions

• To prepare Kele ke Kebab, rinse and soak the chana dal 15 minutes or so in water.
• While the dal is soaked cook the raw banana in a pressure cooker along with the skin for 2 - 3 whistles over medium heat. Cook them till they are firm yet they can be pierced by a knife.
• Let the steam escape naturally from the pressure cooker. Open the lid and place the cooked bananas in a colander. Peel the skin and transfer the boiled bananas in a mixing bowl. Keep aside till required.
• In the same pressure cooker cook the gram dal in ¾ cup of water along with salt, turmeric powder till it is cooked.
• Mash the dal nicely. If required use food processor for the purpose.
• Add the paste of dal in the same mixing bowl as raw bananas.
• Add chopped onion, coriander, salt and ginger to the kebab mixture along with spices.
• Using a potato masher or your fingers mash the mixture to a smooth paste. At this stage you can store the kebab mixture in the fridge as well to be used later.
• With moist hands scoop out the mixture, about the size of a peach, flatten it using fingers seal any cracks that may appear on the edges. Flatten them to half an inch thickness.
• While you are shaping the kebabs heat oil over medium heat in a frying pan for shallow frying the kebabs.
• Once the oil is heated, shallow fry the kebabs till they become crisp from outside and light brown in colour. Using kitchen tongs turn them over to cook the other (top) side the same way.
• Transfer Kebabs on a kitchen towel or an oil absorbent paper.
• Serve Kachhe Kele ke Kebab with chutney and onion slices.

Video

Notes

• Make sure not to add too much water while boiling dal and banana. Add enough water just to cook them.
• Do not pressure cook both the ingredients for a very long time. A firm texture in banana and dal is required to make the kebab.
• If you are having trouble getting a crisp texture of the kebab, combine a tablespoon of cornstarch with 2 tablespoons of water and dip kebabs in it before frying.

Nutrition

Kadai Mushroom is a North Indian classic, celebrated for its distinctive delicious taste, and a robust masala that clings beautifully to vegetables.

Estimated reading time: 6 minutes

• Why You’ll Love This Kadai Masala
• Ingredients You’ll Need
• How To Make Kadai Mushroom
• My Tried and True Tips
• Kadai Mushroom Masala Recipe

While the name “Kadai” refers to the traditional Indian wok-like pan in which it’s cooked , you don’t need a special utensil to recreate this magic at home. With a good heavy-bottomed pan or Dutch oven, you can achieve that authentic, restaurant-quality taste right in your own kitchen.

The Essence of Kadai: What Makes It Special?

The unique character of Kadai Mushroom comes from a few key elements:

• Freshly Ground Kadai Masala: This is the soul of the dish. A blend of whole spices, lightly roasted and then coarsely ground, provides an unparalleled aroma and depth of flavour. You can store it and use it to make dishes like Kadai Paneer or Kadai Chicken.
• Chunky Vegetables: Unlike many Indian gravies where vegetables might be finely chopped, Kadai dishes require larger, distinct cubes of onion, bell peppers (capsicum), and tomatoes. These add texture, colour, and a bite.
• Thick Gravy: The gravy is thick and clings to the ingredients rather than being thin and runny. This ensures every piece of mushroom and vegetable is coated in the rich masala.
• Tangy Finish: Tomatoes provide a natural tang, which is often enhanced by a touch of dried fenugreek leaves (kasoori methi).

Why You’ll Love This Kadai Masala

• Restaurant-Style Flavour at Home: This kadai masala recipe recreates the authentic taste you crave from your favourite Indian restaurant.
• Vegetarian & Vegan-Friendly: Naturally plant-based, it’s a fantastic option for everyone.
• Healthy & Wholesome: Packed with vegetables and mushrooms, it’s a nutritious meal.
• Customizable Spice Level: Easily adjust the heat to suit your preference.

Ingredients You’ll Need

• For the Kadai Masala you need dried Kashmiri red chilli, black peppercorns, cumin seeds, coriander seeds, and fennel.
• Button Mushrooms, cremini or any other firm, meaty mushrooms work best.
• Tomato Puree or grated tomatoes gives gravy that thick, luscious texture.
• Other Vegetables: Onion, Capsicum
• Whole Spices: Dried Red Chilli, Cumin, Black Mustard Seeds, Nigella Seeds, Kasuri Methi (dried fenugreek leaves).
• Spice Powders : Red Chilli Powder, Turmeric Powder, Coriander Powder
• Mustard Oil gives a sharp, spicy taste and aroma to the kadai masala. Substitute it with vegetable refined oil.
• Ginger Garlic Paste , Coriander Leaves, and Julienned Ginger
• Coconut Milk or cooking cream (for non vegan version) to get that creamy texture.

How To Make Kadai Mushroom

1)Prepare the Kadai Masala:

• Heat a small dry pan over low-medium heat.
• Add coriander seeds, cumin seeds, dried red chilies, and black peppercorns.
• Dry roast for 2-3 minutes, stirring constantly, until fragrant and slightly darker. Be careful not to burn them.

• Remove from heat and let cool completely.
• Transfer the cooled spices to a spice grinder or mortar and pestle. Coarsely grind them. Set aside. This is your fresh Kadai Masala.

2)Prepare Gravy Base:

• Heat oil in a large heavy-bottomed pan or Kadai over medium heat.
• Add the cumin, nigella, and fennel seeds. Allow them to splutter for a few seconds. Next, add finely chopped onion and sauté until golden brown, about 6 – 8 minutes over low heat.

• Add the ginger-garlic paste, tomato puree, turmeric, salt, chilli, and coriander powder. Cook for another 5 minutes or until until the oil starts to separate from the mixture (this indicates the tomatoes are cooked down).

3)Add Mushrooms and Vegetables:

• Add the quartered mushrooms and vegetables to the gravy. Mix well and cook covered for 5 -7 minutes. Mushrooms will release water and then start to absorb the flavours.
• Add the ginger juliennes, kasuri methi, and half of the kadhai masala. Stir well.

• Add coconut milk or cooking cream, cover the pan, and cook for 5 minutes, or until the vegetables are tender. You want them cooked but still retaining some bite.

4)Final Touch:

• Remove the lid. Add the remaining half of the freshly ground Kadai Masala,
• Cook for another 2-3 minutes, allowing the fresh spices to infuse the dish. The gravy should be semi-dry and cling to the mushrooms and vegetables. If it’s too dry, add another splash of water; if too wet, cook uncovered for a few more minutes until it thickens.
• Garnish generously with fresh chopped coriander leaves.

Serve kadai mushroom with naan , roti, paratha, or jeera rice .

My Tried and True Tips

• Fresh Spices are Non-Negotiable: The freshly ground Kadai Masala is the star. Don’t skip roasting and grinding your own; it makes all the difference in aroma and taste.
• Don’t Overcook Vegetables: The beauty of Kadai dishes is the slight crunch of the peppers and onions. Cook them until tender-crisp, not mushy.
• Mushroom Moisture: Mushrooms release a lot of water. Let them cook down sufficiently so the flavors can concentrate.
• Kasoori Methi Magic: Don’t underestimate the power of kasoori methi. Crushing it between your palms before adding releases its unique, slightly bitter, and aromatic flavor that is characteristic of many North Indian dishes.

More Mushroom Recipes

• Mushroom Methi Matar Malai
• Healthy Mushroom Soup
• Garlic Mushroom Pasta
• Mushroom Fried Rice
• Mushroom Masala
• Mushroom Pulao
• Chilli Mushroom

Ingredients

Ingredients For Kadai Masala

• ▢ 4 whole dried Kashmiri red chilli
• ▢ 3 tablespoon coriander seeds (sabut dhaniya)
• ▢ 1 teaspoon fennel seeds (saunf)
• ▢ 1 teaspoon cumin seeds (jeera)
• ▢ ½ teaspoon black peppercorns (sabut kali mirch)

Other Ingredients:

• ▢ 500 gram button mushrooms, diced into quarters
• ▢ 2 tablespoon mustard oil (sarson oil)
• ▢ 2 dried red chilli
• ▢ 1 teaspoon black mustard seeds (rai)
• ▢ ½ teaspoon nigella seeds ( kalonji)
• ▢ ½ teaspoon fennel seeds (saunf)
• ▢ 1 Cup onion, finely chopped
• ▢ 1 tablespoon ginger garlic paste
• ▢ ½ Cup tomato puree
• ▢ 1 teaspoon turmeric powder
• ▢ 1 teaspoon coriander powder
• ▢ 1 teaspoon red chilli powder
• ▢ 1 teaspoon salt or to taste
• ▢ ¼ Cup coconut milk
• ▢ ¼ Cup water
• ▢ 1 inch ginger, julienned
• ▢ 1 tablespoon dried fenugreek leaves (kasuri methi)
• ▢ handful of coriander leaves, chopped

Instructions

• Heat a small dry pan over low-medium heat. Add coriander seeds, cumin seeds, dried red chilies, and black peppercorns. Dry roast for 2-3 minutes, stirring constantly, until fragrant and slightly darker. Be careful not to burn them. Remove from heat and let cool completely.
• Transfer the cooled spices to a spice grinder or mortar and pestle. Coarsely grind them. Set aside. This is your fresh Kadai Masala.
• Heat oil in a large heavy-bottomed pan or Kadai over medium heat.
• Add the cumin, nigella, and fennel seeds. Allow them to splutter for a few seconds. Next, add finely chopped onion and sauté until golden brown, about 6 – 8 minutes over low heat.
• Add the ginger-garlic paste, tomato puree, turmeric, salt, chilli, and coriander powder. Cook for another 5 minutes or until until the oil starts to separate from the mixture (this indicates the tomatoes are cooked down).
• Add the quartered mushrooms and vegetables to the gravy. Mix well and cook covered for 5 minutes. Mushrooms will release water and then start to absorb the flavours.
• Add the ginger juliennes, kasuri methi, and half of the kadhai masala. Stir well.
• Add coconut milk or cooking cream, cover the pan, and cook for 5 minutes, or until the vegetables are tender. You want them cooked but still retaining some bite.
• Remove the lid. Add the remaining half of the freshly ground Kadai Masala. Cook for another 2-3 minutes, allowing the fresh spices to infuse the dish. The gravy should be semi-dry and cling to the mushrooms and vegetables. If it’s too dry, add another splash of water; if too wet, cook uncovered for a few more minutes until it thickens.
• Garnish generously with fresh chopped coriander leaves.
• Serve Kadai Mushroom Masala hot with naan, roti, paratha, or steamed basmati rice.

Recipe Notes:

Nutrition

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