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+ servings

Kele ke Dahi Bare

Prep Time 20 minutes
Cook Time 30 minutes
Course Appetizers, Snacks
Cuisine Delhi
Servings 20
Calories 169 kcal

Equipment

  • Pan
  • Bowl
  • Food processor
  • Potato masher
  • Kadhai
  • Heavy-based Pan
  • Slotted spoon
  • Kitchen Paper
  • Paper towel

Ingredients
  

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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