Crispy Plantain Kebabs: Vegan & Gluten-Free!
Plantain kebabs: master these crispy, spiced vegan appetizers in under 35 minutes. Naturally gluten-free, perfect for a healthy snack or party starter.
Ingredients
- 1 tablespoon Vegetable Oil
- 2 Raw Green Plantains (Kachhe Kele)
- 1/2 cup Kuttu Atta / Buckwheat Flour
- 1/2 teaspoon Pepper Powder
- 1 finely chopped Green Chilli
- 1/4 cup chopped Coriander
- Rock Salt to taste (or Sendha Namak)
Instructions
- Cut each plantain in half and pressure cook or boil until cooked through (approx. 15 minutes or 3 whistles in a pressure cooker).
- Peel the cooked plantains, then mash them in a bowl with buckwheat flour, ground black pepper, finely chopped green chillies, fresh coriander, and rock salt until well combined.
- Form the mixture into flat, round balls, about one and a half inches in diameter.
- Heat the vegetable oil in a non-stick skillet over medium heat. Cook kebabs in batches for 8-10 minutes per side until golden brown and crispy.
- Serve hot with fresh coriander chutney or your favorite dipping sauce.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.