Soak the vatana over night. 

Drain all the water then boil in sufficient water along with 1tsp salt.

Once cooled, drain all the water and mash them.

Now grate the banana keep aside. 

Heat ghee in a pan, add cumin and as they change colour add green chili, ginger and onion saute until transculant. 

Now add boiled Vatana and grated banana.

Now add dry ingredients stir and mix it well.

Add malai, lemon juice and curd switch off the gas. 

Allow the mixture to cool down. 

Now add coriander leaves and chana powder. 

Mix and make kebabs. Shape as per your choice. 

Heat non-stick pan fry both sides until golden and crisp by applying oil.

Serve hot with chutney.