Cut plantains into 2. Pressure cook until soft

Once steam is released, peel skin and add to mixing bowl

Mash plantains well

Add oil, sendha namak, green chillies, coriander leaves, cumin powder and pepper. Mix well

Add flour and mix well

Grease palms. Take small portion of mixture and shape into kebabs

Shallow or deep fry kebabs until golden brown over medium heat

Allow excess oil to be absorbed by tissue paper