Kele ke Dahi Bare
Equipment
- Pan
- Bowl
- Food processor
- Potato masher
- Kadhai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 6 Bananas green unripe, unpeeled
- 1 litre Natural (plain) yoghurt (4 cups)
- 1 teaspoon Sugar
- 1/2 teaspoon Cumin ground
- 1-2 Green chillies de-seeded and chopped
- 2 teaspoons Coriander (Cilantro) leaves chopped
- 310 g Ghee (1 1/4 cups), for frying
- Salt
Instructions
- Pour 2 litres / 8 cups water into a large pan and bring to the boil.
- Add the bananas and cook for about 20 minutes.
- Drain and allow to cool slightly.
- Meanwhile, put the yoghurt and sugar in a bowl, season with salt and whisk to combine.
- Set aside.
- Peel the bananas, transfer to a food processor and roughly blend.
- Transfer to a large bowl and finish mashing with a potato masher or fork.
- Add the cumin, chillies and chopped coriander and mix together.
- Divide the mixture into equal portions and roll into balls, then flatten between the palms of your hands.
- Heat the ghee in a kadhai or deep, heavy-based pan until a cube of bread browns in 40 seconds.
- Working in batches, add the dumplings and fry for about 3 minutes, or until golden, turning once.
- Remove with a slotted spoon, drain on kitchen paper (paper towel), sprinkle with a little salt and set aside.
- When ready to serve, place the banana dumplings in the seasoned yoghurt, making sure they are covered in the yoghurt.
Video
Nutrition
Serving: 20gSodium: 8mgCalcium: 2mgVitamin C: 3mgVitamin A: 24IUSugar: 5gFiber: 1gPotassium: 128mgCholesterol: 40mgCalories: 169kcalSaturated Fat: 10gFat: 16gProtein: 1gCarbohydrates: 8gIron: 1mg
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