Green bananas contain a high content of resistant starch and short-chain fatty acids and various essential vitamins and minerals. These nutrients include potassium, dietary fiber and even a small amount of protein. A single medium-sized green banana contains 81 calories
Finely grate the boiled raw banana.
Heat oil in a kadhai and add ginger garlic paste and saute it well to a light brown colour.
Then, add the garam masala, red chilli powder and sauté. Now add almond paste and saute for a minute.
Add the grated raw banana and cook it till the mixture leaves the sides of the kadhai. Adjust the seasoning and finish it with mace powder and cardamom powder.
Cool the mixture and divide them into small equal dumplings.
Give them a patty shape, coat with tempura batter and crumb with almond slivers.
Grill the patties on a non-stick pan till golden.
Fill a small saucepan with 1 cup of water. Set to boil on medium heat, to blanch the almonds. It's easier to sliver blanched almonds, since they're soft and can be cut evenly without splintering.
Pour the boiled water over 1/2 cup of whole, unpeeled almonds. Allow the almonds to soak for five minutes, to soften them.
Drain the almonds then rinse them with cold water. When the almonds are cool enough to touch, hold one between your thumb and forefinger and gently press it to peel off its skin, which will slide off easily. Repeat this process with the rest of the almonds.
Set the almonds on a chopping board. Hold an almond vertically and slice it lengthwise with a sharp knife. Depending on the size of the almond, slice between three and five slivers per almond. Repeat this process with each almond.
Spread out the slivered almonds on a baking sheet and put them into the oven, heated at 300 degrees Fahrenheit, for three minutes, to dry and toast them. Use as desired.
Store any unused slivers in an airtight container, in a cool, dark place. Retain their crunchy taste and flavor by preventing exposure to moisture.