Wednesday, February 4, 2015



It's not necessary that food should be rich with lots of oil to be tasty. Being health conscious, I have always looked for recipes which call for the use of less oil.

This recipe is adapted from Swadisht Vegetable Rolls in which we use raw bananas, carrots and onions. It is a tasty snack with low calorie-low cholesterol. This is from the book, "Cooking With 1 Teaspoon of Oil, Low Calorie Indian Recipes" by Master Chef Tarlaji Dalal.

As suggested, these rolls are best served hot with Mint and Coriander Chutney.


  • Raw Bananas, 2
  • Oil, 1/2 tsp
  • Mustard Seeds, 1/4 tsp
  • Urad Dal ( Split Black Lentils), 1/4 tsp
  • Onions, finely chopped, 1/2 cup
  • Carrots, grated, 1 cup
  • Ginger-Green Chilli Paste, 1 tsp
  • Coriander Leaves, chopped, 2 tbsp
  • Chilli Powder, 1/2 tsp
  • Chaat Masala, 1/2 tsp
  • Lemon Juice, 1/2 tsp
  • Salt, to taste
  • Oil, 1/2 tsp, for cooking the rolls

  • Method:

    Cook the whole raw bananas without peeling them in a pressure cooker till they become soft. 
    Allow the cooker to cool, remove the bananas, then peel and grate them. Keep aside.
    Heat 1/2 tsp of oil in a non-stick pan, when it gets heated add the mustard seeds and urad dal
    When the mustard seeds splutter and the dal changes colour, add the chopped onions, grated carrot, grated raw bananas and the ginger-green chilli paste
    Saute for 3-4 minutes over medium flame
    Remove from the fire
    Add the chopped coriander, chilli powder, chaat masala, lemon juice and salt. Mix well.
    Divide the mixture into 10 equal portions and shape them into cylindrical rolls
    Using 1/2 tsp of oil, cook the rolls on a non-stick pan till they are golden brown
    Serve hot with mint and coriander chutney.

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