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Banana Stuffed Chutney Croquettes Recipe
|Green bananas||6 Large, peeled|
|Breadcrumbs||1 Cup (16 tbs) (adjust quantity as needed)|
|Chana flour||1 Cup (16 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Turmeric powder||1⁄2 Teaspoon|
|Peanut oil||2 Cup (32 tbs) (for deep frying)|
|Kashmiri red chillies||5 , deseeded|
|Garlic cloves||8 Large|
|Grated fresh ginger||1 Teaspoon|
|Sesame seeds||1 Teaspoon, broiled|
|Sour limes||2 , juiced|
|Chopped coriander leaves||2 Tablespoon (fresh)|
|Cinnamon piece||1⁄2 Inch|
Serving size: Complete recipe
Calories 2714 Calories from Fat 547
% Daily Value*
Total Fat 63 g96.6%
Saturated Fat 11.1 g55.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 851.7 mg35.5%
Total Carbohydrates 542 g180.7%
Dietary Fiber 50.3 g201.1%
Sugars 219.4 g
Protein 50 g100.4%
Vitamin A 359.5% Vitamin C 600.7%
Calcium 39.8% Iron 130.3%
*Based on a 2000 Calorie diet
Mash the bananas and mix in the ground masala. Also add the arrowroot to stiffen the mixture. Cool for 30 minutes in the refrigerator.
Make finger-sized slim croquettes and roll them on a wooden board in the breadcrumbs. Cover each with the chutney mixture and again roll in the breadcrumbs.
Make the batter and whisk it with your hand. Add water carefully. The batter should be neither too thick nor too thin. Taste for salt.
Fill half a karahi with peanut oil and allow it to heat well. Then dip each crumbed croquette into the batter and place in the hot oil. Fry 3 to 4 at a time in small batches till red gold in colour.
When all the pieces have been fried, place them in a dish and serve with mango chhunda or sweet and sour mango chutney.