Banana/ Ripe Plantain: 2 (cut into small pieces)
Cashew nuts: 2tbsp (cut into small pieces)
Coconut grated: ½ cup (optional)
Cardamom powder: ¼ tsp
Wheat Flour/ Maida: 1 cup
Baking powder: ½ tsp
Bread Crumps: needed
Oil: for deep frying
Method of Preparation
Heat 1tbsp ghee in a pan. Roast cashews and raisins.
Then add banana pieces to it. Stir for 2 minutes. Switch off the flame.
Then add grated coconut, cardamom powder and sugar to it. Stir well and keep aside. Let it cool.
Add wheat flour/ Maida, baking powder and salt in a bowl.
Add some water to it. Knead well to smooth dough. Keep aside.
Take egg in a bowl and beat well. Take bread crumps in another bowl.
Take a small ball from kneaded dough and make small round chappathis out of it.
Put the banana mix lengthwise into it and fold in the other two sides and roll lengthwise. Touch the finger tips in water and seal the sides. (Should seal the sides well, if not getting done with water you can take maida paste to seal).
Heat oil for deep frying.
Dip the banana roll in egg and roll it in bread crumps and deep fry in oil in low flame.
Take out from oil when it turns reddish brown color.
Crispy banana roll is ready to serve.