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Indian Recipes - Deep-fried
Banana and Potato Fritters (Kele Ka Tikka) Indian Appetizers Recipe
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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
Method:
-
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.
-
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.
-
Heat the oil in a
wok and deep-fry the balls until they are golden
brown.
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