Boil the raw bananas in a pressure cooker with the skin. When it is fully cooked, remove the skin and mash. Set aside to cool.

Heat oil in a pan and fry the onion until soft and light golden in color. Add 1 tbsp ginger & garlic paste and cook for half a minute.

Then add soaked chana dal, 2 tsp red chili powder, 2 tsp coriander powder, 1 tsp roasted cumin powder, 1 tsp black pepper powder, and salt to taste. Add a half cup of water and cook till chana dal is almost 80% done and all the water has dried. (Chana dal should not be overcooked and soft, it should be firm)

To this add mashed raw banana and cook for 1 minute till it is well combined with masala and there should be a dry mixture with no water left. Check the salt and adjust. Remove from heat and set aside to cool.

Put the banana mixture in a chopper and pulse (grind) for a few seconds, the mixture should be coarse and not smooth.

Remove it to a large mixing bowl and add mashed potato, 2 green chilies chopped, 1 cup chopped green coriander leaves, 1/2 cup mint leaves chopped, 1 tbsp lemon juice, 1 egg, and 1 tsp garam masala powder.

Mix everything well, taste the mixture and adjust the masala and salt.

Take a handful of the mixture, form into kababs of desired shapes, and shallow fry.

Serve hot with mint chutney.