Jain Banana Lollipop - Jain Schezwan Fingers - Starter Recipes - My Jain Recipes

Peel and grate 1 raw banana into a bowl after cooling.

Add 50 grams of grated paneer to the bowl.

Add 1/2 cup of bread crumbs made from 4 slices of bread.

Mix in 1/2 teaspoon salt, 1/2 teaspoon red chili powder, 1 teaspoon coriander cumin powder, 150 grams amchur powder, and 1/2 teaspoon salt powder.

Add 2 tablespoons of chopped mint leaves and 2 tablespoons of chopped coriander leaves, and mix well.

Grease hands with oil and form medium-sized balls from the mixture, pressing them into shape.

Place the balls on a plate and prepare the slurry by mixing 2 tablespoons of all-purpose flour with 1 teaspoon of salt and enough water to create a batter that coats a spoon.

For the breading, mix 1 cup of bread crumbs with 1 teaspoon of chili flakes and 1 teaspoon of oregano.

Dip each ball into the slurry, then coat with the bread crumbs, pressing to adhere.

Heat oil in a pan on medium flame for frying.

Fry the balls in the hot oil for 30 seconds, then flip and fry until golden brown and crispy.

Remove the fried balls and place them on a plate.

Prepare Maggi noodles by boiling 2 tablespoons of Maggi in 1/2 cup of water with 1/2 teaspoon salt, a pinch of black pepper, and 1 teaspoon of powdered sugar until smooth.

Serve the fried balls with a toothpick and enjoy with the prepared Maggi.

For the finger recipe, chop 3/4 cup of vegetables and mix with 1 cup of bread crumbs, 1/2 raw banana, 1/2 teaspoon salt, 1 tablespoon tomato ketchup, and 2-3 tablespoons of Schezwan sauce.

Add 3 tablespoons of corn flour and mix well.

Form finger shapes from the mixture, dip in the prepared slurry, and coat with bread crumbs.

Fry the fingers in hot oil on medium flame for 30 seconds, then flip and fry until golden brown.

Serve the fingers with green chutney, tomato ketchup, or Schezwan sauce.

Equipment Needed

Spice Level:

Dietary

Allergens