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Banana Stuffed Chutney Croquettes

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Ingredients
  Green bananas 6 Large, peeled
  Breadcrumbs 1 Cup (16 tbs) (adjust quantity as needed)
  Chana flour 1 Cup (16 tbs)
  Water 3⁄4 Cup (12 tbs)
  Turmeric powder 1⁄2 Teaspoon
  Ajwain 1⁄2 Teaspoon
  Salt To Taste
  Peanut oil 2 Cup (32 tbs) (for deep frying)
For chutney
  Kashmiri red chillies 5 , deseeded
  Cumin 3⁄4 Teaspoon
  Garlic cloves 8 Large
  Grated fresh ginger 1 Teaspoon
  Sesame seeds 1 Teaspoon, broiled
  Aniseeds 1 Teaspoon
  Sour limes 2 , juiced
  Chopped coriander leaves 2 Tablespoon (fresh)
  Cloves 2
  Cinnamon piece 1⁄2 Inch
  Arrowroot 1 Tablespoon
Directions

Cut the bananas into 3 to 4 pieces according to their size,
Mash the bananas and mix in the ground masala. Also add the arrowroot to stiffen the mixture. Cool for 30 minutes in the refrigerator.
Make finger-sized slim croquettes and roll them on a wooden board in the breadcrumbs. Cover each with the chutney mixture and again roll in the breadcrumbs.
Make the batter and whisk it with your hand. Add water carefully. The batter should be neither too thick nor too thin. Taste for salt.
Fill half a karahi with peanut oil and allow it to heat well. Then dip each crumbed croquette into the batter and place in the hot oil. Fry 3 to 4 at a time in small batches till red gold in colour.
When all the pieces have been fried, place them in a dish and serve with mango chhunda or sweet and sour mango chutney.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Banana
Cook Time: 
12 Minutes

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