How to make Kachche Kele aur Sabudane ke Cutlets -
Raw bananas and sago combine well to make delicious cutlets.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Raw Bananas (कच्चे केले), Sago (sabudana) (साबुदाना)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Kachche Kele aur Sabudane ke Cutlets 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 Jacket Potatoes With Mexican Sweet Corn Relish Stuffed Dahi Vada Chicken Pizza - Sk Khazana Nivagrya
Kachche Kele aur Sabudane ke Cutlets 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 : 3.30-4 hour
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Kachche Kele aur Sabudane ke Cutlets Recipe
Raw Bananas boiled 2
Sago (sabudana) soaked for 3-4 hours 3/4 cup
Green chillies 3
Ginger finely chopped 1 teaspoon
Roasted peanuts crushed 1/4 cup
Lemon juice 1 tablespoon
A few fresh coriander leaf sprigs
Salt to taste
Oil 4 tablespoons
Method
Step 1
Peel the boiled bananas.
Step 2
Finely chop green chillies and put into a bowl. Grate the bananas into the bowl. Add ginger, crushed peanuts, sago and lemon juice. Chop coriander leaves and add. Add salt and mix well.
Step 3
Heat oil in a non-stick pan. Divide the mixture into equal portions and shape them into flat cutlets. Place them in the pan, a few at a time, and cook till the underside becomes golden. Turn them over and cook till the other side is similarly cooked.
Step 4
Drain on absorbent paper, arrange them on a platter, garnish with micro-greens and serve hot.
Nutrition Info
Calories : 1227 Kcal
Carbohydrates : 108.6 gm
Protein : 15.8 gm
Fat : 80.5 gm
Other : 13.2
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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 www.sanjeevkapoor.com 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.
