3 raw bananas
1 tbs butter
1/2 tsp cardamom powder
1/2 tsp cinnamon powder
1 tsp white pepper powder
1 tsp rose petal powder
1/2 tsp ginger
1/2 tsp saunf powder
1 tsp wheat flour
1 tsp corn flour
A little bit of lemon rind

For the filling:
150 gm processed cheese (grated)
3-4 finely chopped green chillies
3-4 dried and chopped figs
Chopped coriander leaves
1/2 cup fresh pomegranate seeds
Juice of 1 lemon
Cooking oil

Cut the ends of the bananas and make a slit.
Cook them for five to seven minutes.

Cool the cooked bananas by putting them in cold water.
Peel and mash them well.

Add butter, salt and mashed bananas in a pan.
When the mixture turns a little pink, add cardamom powder,
cinnamon powder, white pepper powder, rose petal powder,
ginger and saunf powder.

Cook for sometime and then cool.

For the filling:
Mix cheese, figs, coriander leaves, green chillies,
pomegranate seeds, lemon juice and salt.

Add wheat flour and corn flour to the cooled banana mixture and mix well.
Now add lemon rind and lemon juice.
Shape the banana mixture into koftas, add the filling and seal the edges.

Heat oil in a pan and deep fry the kebabs till golden brown.
Serve hot.

Courtesy: Chef Marut Sikka,