Parsis don’t really like eating much fruit or veggies. Atleast, not without some mutton in it or an egg on top of it. The one exception to this rule would be aapru “Keru” or banana. In fact, we like them so much that if you go to a Parsi gymkhana you will often find close friends being referred to as “Ae Kera” (read Hey, you banana…).
As much as I enjoy eating bananas, when it comes to cooking savoury I really enjoy the versatility of plantains. These thicker, starchier versions of the fruit are great when you want a replacement to potato and that is exactly what I required. For months now I’ve been trying to come up with more options for vegetarian starters on the menu but I didn’t want to use potato or cheese. After all, there’s only so much potato a vegetarian can have – a fact I discovered when I had to cook veg food for my mom three weeks in a row.
These Kera (Plantain) na Kebabs are really easy to make and while you could use your regular bananas too, I find that they add too much sweetness to the dish so do stick to the bigger plantain versions that are available in any fresh market. They taste great by themselves but you can also pair with a spicier pickle or some sriracha/chilli sauce should you want an accompaniment.
To begin, cut the plantains in half or into three and place them in a pressure cooker to cook with the peel on. They should be cooked in about 3 whistles and 10 mins on slow. Don’t rush this process as you want them to become a smooth mash.
Now, add in all the spices including the fresh chillies and coriander
Form into small round kebabs or you could even make flat tikkis if you wish
Finally, dip each kebab in egg and then in breadcrumbs and line them up
Deep fry until golden brown and serve hot
To make about a dozen kebabs you will need:
3 nos Plantain Bananas
250gm potato (2 medium)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1.5 tsp dhana-jeera powder
1 tsp salt
1/2 tbsp ginger-garlic paste
1 fistful chopped coriander
2 green chillies
Juice of 1/2 lemon
2 eggs for egg wash
Breadcrumbs to coat
Oil for deep frying
Thank you for all these recipes you share so generously. I wish I was in Bombay and could order your bhonu. Maybe someday.
I actually have a deep suspicion of vegies used in what I see as qunitessentially non-veg dishes, but these look so good, I’m tempted.