Banana Stuffed Chutney Croquettes
|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|
|Peanut oil||2 Cup (32 tbs) (for deep frying)|
|Kashmiri red chillies||5 , deseeded|
|Garlic cloves||8 Large|
|Grated fresh ginger||1 Teaspoon|
|Sesame seeds||1 Teaspoon, broiled|
|Sour limes||2 , juiced|
|Chopped coriander leaves||2 Tablespoon (fresh)|
|Cinnamon piece||1⁄2 Inch|
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.