Indian Appetizers Recipes - Deep-fried Banana and Potato Fritters (Kele Ka Tikka) Recipe

Ingredients

• 1 teaspoon coriander seeds

• 7 oz (200 g) unripe bananas

• 12 oz (350 g) boiled potatoes, mashed

• 1 teaspoon Chaat Masala (refer recipe)

• 1/4 teaspoon Garam Masala (refer recipe)

• 1/2 teaspoon salt

• 2 tablespoons minced ginger

• 1 heaped tablespoon minced coriander leaves (cilantro)

• 2 green chilies, deseeded and minced

• 1 heaped tablespoon cornstarch

• 3 1/2 oz (100 g) fine wheat or rice

• vermicelli, broken into small pieces

• Oil for deep-frying

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Method:

1. Dry-roast the coriander seeds in a nonstick wok or skillet, stirring continuously for 1 to 2 minutes until fragrant. Allow to cool, then grind to a powder in a blender or mortar and pestle.

2. Steam the bananas in the skins until soft, then cool. Remove the skins and grate the bananas. Combine the grated bananas with the remaining ingredients, except for the vermicelli and oil. Mix well, then shape the mixture into balls and roll in the vermicelli, pressing lightly to make sure the vermicelli adheres.

3. Heat the oil in a wok and deep-fry the balls until they are golden brown.