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“From yesterday's WEEKEND magazine.”
READY IN:
1hr 5mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut bananas into 2 or 3 pcs.
  2. Cook in boiling water till the peel separates slightly from the fruit.
  3. Remove from flame.
  4. Strain.
  5. Remove the peel and grind the bananas to a smooth dough WITHOUT adding any water.
  6. Keep aside.
  7. Mix eggs with sugar.
  8. Do not over beat.
  9. Heat 2 tsps.
  10. ghee in a saucepan.
  11. Add the egg mixture.
  12. Stir well till it reaches a scrambled egg consistency.
  13. Remove from flame.
  14. Add cashewnuts, raisins and cardamom powder.
  15. Oil your hands with a little melted ghee.
  16. Take small balls (the size of a lime) of the ground banana.
  17. Flatten it on your palm to small disc shapes.
  18. Put 2 tsps.
  19. of scrambled egg in it.
  20. Fold edges and press lightly.
  21. Now roll it in your hands and shape it like cotton buds (both ends pointed).
  22. Heat oil in a wok.
  23. Deep-fry these to a golden brown colour.
  24. Remove from heat.

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