Mamta's Kitchen

Green Banana Kebab 1 (Cutlet or Burger)

Kachche Kele ke Kabab 1

Reeta Kumar

Free From TomatoIndianMainSideSnackStarterVeganVegetarian

Note from Mamta: This recipe comes from my little sister Reeta, who has based it on our mum's recipe. Our father always had a few varieties of bananas growing in his garden, along with a lot of vegetables. He took these plants with him whenever he was transferred and wherever we moved to. The plants were wrapped in soil and then banana leaves, watered a couple of times, if it was a long journey. Our mum used to make many dishes from green bananas, even with banana flowers. Check out this website for other Green banana recipes.

This recipe uses a mix of very green, raw bananas (not plantain) and potatoes as base. Instead of making burger shaped kebabs, you can make them into small ball shapes (koftas) and put in a curry sauce. You can also make them into Sheek Kebabs. Do not be put off by the long list of ingredients, they are easy to make. Makes approximately 15-16. If you keep the size smaller for starters, numbers will be more.

Serves 7-8

Pictures Edited June 2018


  • 6 (1/2 kg.) green bananas (not plantain)

  • 1/2 kg. Potatoes

  • 1 medium to large onion*, peeled and finely chopped.

  • 1 inch piece ginger*, peeled and grated

  • 2 cloves garlic*, peeled and shredded (optional)

  • 2 green chillies*, finely shredded

  • A handful of coriander leaves*

  • 2 tsp. coriander powder or dhania

  • Red chilli powder to taste

  • Bread crumbs, made from 2-3 slices of bread (blitz bread in a food processor). For gluten free, you can omit bread crumbs.

  • 1 -2 tbsp. besan/Bengal gram flour or white flour/maida. Both are binding agents

  • Salt to taste

  • Oil for shallow frying

  • *All these can be chopped together in an electric chopper


  1. Boil bananas and potatoes in their skin until tender. You can cook them either in a pressure cooker for approximately 7 minutes or in a microwave. For microwave, place in a sandwich bag with 3 tbsp. water or in a microwave steamer, and cook on high for 6-7 minutes.

  2. Place onion, ginger, garlic, green chillies, coriander leaves in a food processor and chop finely.

  3. Cool and peel bananas and potatoes.

  4. Place bananas and potatoes in a bowl along with onion, ginger, garlic, chilli mix, all the spices, besan/flour and salt. Mash by hand or a masher. Do not use food processor or the mix may get slimy!

  5. Mix in bread crumbs.

  6. Make into small kebabs; shapes can be round or burger shape, like small sausages or oblong-like a flat pear shape.

  7. Heat a couple of tablespoons of oil in a frying pan and fry them on medium heat, slowly, to get them crisp on both sides. You may need to drizzle more oil, as they will absorb it to some extent. I use a non-stick frying pan, that way you use less oil.

  8. Fry all kebabs, until golden brown and crisp on both sides.


  • Note from Mamta:

  • If the mix becomes too stiff, add a tablespoon or two of water to get the right consistency, which is like a dough, not runny, not too firm.

  • If you cannot find green bananas, use potatoes only. You can also add other chopped/grated/mashed vegetables like boiled/steamed carrots, tender beans and peas. Drain and cool completely, before adding to the potato/banana mash.

  • If made in advance you can keep them in the fridge or even a freezer. Defrost fully. Then place on a lined baking tray and reheat in a medium hot oven, at 170Ëš C for 10-15 minutes.

  • If made into ball shapes and deep fried, they can be added to a simmering Curry Sauce. Turn heat off immediately after adding the balls, or they will break. Garnish with green coriander leaves and serve hot with Chapatties.

  • Fresh, green banana skins can be sliced into small pieces, like green beans and cooked as Banana Skin Curry Curry.

  • The green banana flesh can be sliced into thick chunks and cooked in a basic curry gravy, like a potato curry.

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