Food Voyager

Cool Kacche Kele Ki Kabab for Navratri by Exec Chef Akash Chattopadhyay

Kacche Kele Ki Kabab for Navratri by Exec Chef Akash Chattopadhyay, Howard Johnson by Wyndham, Kolkata is a star dish to surprise your guests with.

What is your favourite dish to cook during Navratri? we asked and pronto! Kacche Kele Ki Kabab for Navratri by Exec Chef Akash Chattopadhyay popped up the answer.

Kacche Kele Ki Kabab for Navratri by Exec Chef Akash Chattopadhyay, Howard Johnson by Wyndham, Kolkata
Kacche Kele Ki Kabab for Navratri by Exec Chef Akash Chattopadhyay, Howard Johnson by Wyndham, Kolkata

India’s top Chefs shared their Favourite Dish to cook during Navratri along with the recipe, so all food lovers can make it in their home for their loved ones.

We wait all year for celebrating food during the ongoing Navratri festival in mid-April. The 9-day of festivities puts a spotlight on what is traditionally known as Navratri fare but these meals are probably some of the most nutritious and diet-friendly meals in the world.

Kacche Kele Ki Kabab for Navratri by Exec Chef Akash Chattopadhyay, Howard Johnson by Wyndham, Kolkata is a top dish to try. So make use of this recipe shared by the Chef of his favourite dish to cook during Navratri

Happy Navratri!
Happy Cooking with the recipe of Kacche Kele Ki Kabab for Navratri by Exec Chef Akash Chattopadhyay!
Kacche Kele Ki Kabab for Navratri by Exec Chef Akash Chattopadhyay, Howard Johnson by Wyndham, Kolkata
Kacche Kele Ki Kabab for Navratri by Exec Chef Akash Chattopadhyay, Howard Johnson by Wyndham, Kolkata

Kacche Kele Ki Kabab for Navratri by Exec Chef Akash Chattopadhyay, Howard Johnson by Wyndham, Kolkata

Ingredients

  • Vegetable oil-For frying
  • Raw banana (Kacche kele)-4 nos
  • Kuttu Atta-1/2 cup
  • Pepper Powder-1/2tsp
  • Roasted Jeera powder-1/2 tsp
  • Green Chili (Finely Chopped)-2 nos
  • Coriander Chopped
  • Rock Salt/Sendha Namak-To taste
  • Cashew nut for garnish
Instructions
  1. Cut each plantain in half & boil till it cooked through. Pressure cooker can be used as well for boiling the plantains.
  2. Peel the plantains & add them with kuttu atta, black pepper, green chillies, jeera powder, chopped coriander, and rock salt.
  3. Form the kabab mixture into flat, round balls into one & half-inch diameter and set aside. Break a whole cashew nut into half & put it on the kabab.
  4. Heat oil in a nonstick pan & add the kebabs one by one & fry till golden brown.
  5. Serve these kacche kele ki kabab with tomato or coriander chutney.

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