How to make Phalhari Seekh Kabab -

Delicious seekh kababs made with a combination of boiled bananas, potatoes and colacassia.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Raw bananas (कच्चे केले), Colocassia (arbi) (अर्बी )

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Phalhari Seekh Kabab checkout Kachche Kele Ki Tikki, Kachche Kele Ki Pav Bhaji, Phal Subz Seekh, Kachche Kele Ki Tikki . You can also find more Snacks and Starters recipes like Chicken Parcels Slow Roasted Garlic Tomatoes Chicken Jeera Tikka Carrot Chutney Sandwiches

Phalhari Seekh Kabab

Phalhari Seekh Kabab Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Phalhari Seekh Kabab Recipe

  • Raw bananas 4

  • Colocassia (arbi) 100 grams

  • Potatoes 2

  • Ginger 1 inch piece

  • Green chillies 2

  • Fresh coriander leaves a few sprigs

  • Fresh mint leaves 10-12

  • Salt to taste

  • Coriander-cumin powder 1 teaspoon

  • Refined flour (maida) 2-3 teaspoon

  • Dry mango powder (amchur) 1/2 teaspoon

  • Oil to shallow fry


Step 1

Boil, peel and mash raw bananas, colocassia and potatoes separately. Finely chop ginger, green chillies, coriander leaves and mint leaves. In big bowl mix bananas, colocassia, potatoes, green chillies, coriander leaves, mint leaves, ginger, salt, coriander-cumin powder, refined flour and dried mango powder well. Grease your palms, take a portion of the mixture and pat it around a seekh or wooden skewer. Make more seekhs in the same way.

Step 2

Heat a little oil in a non stick pan, place the skewers on it and cook, rotating the skewers, till they are cooked evenly and golden all around. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.