Banana Stuffed Chutney Croquettes Recipe


Cooking Time12 MinCuisine
VegetarianMain Ingredient


 Green bananas6 Large, peeled
 Breadcrumbs1 Cup (16 tbs) (adjust quantity as needed)
 Chana flour1 Cup (16 tbs)
 Water3⁄4 Cup (12 tbs)
 Turmeric powder1⁄2 Teaspoon
 Ajwain1⁄2 Teaspoon
 Salt To Taste
 Peanut oil2 Cup (32 tbs) (for deep frying)
For chutney
 Kashmiri red chillies5 , deseeded
 Cumin3⁄4 Teaspoon
 Garlic cloves8 Large
 Grated fresh ginger1 Teaspoon
 Sesame seeds1 Teaspoon, broiled
 Aniseeds1 Teaspoon
 Sour limes2 , juiced
 Chopped coriander leaves2 Tablespoon (fresh)
 Cinnamon piece1⁄2 Inch
 Arrowroot1 Tablespoon

Nutrition Facts

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


Cut the bananas into 3 to 4 pieces according to their size,
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.