Kachchaa Kela Kofta Curry | Raw Banana Kofta Curry Recipe
Raw Banana Kofta or Kela Kofta Curry can be made in few ways one is the one that I am posting a proper North Indian style another version is rich gravy where cashew-nuts, cream etc used, I shall try to post that some time too. We personally prefer this home style of kofta curry and my DH in-general doesn't like those rich gravy curry.
Kachche Kela Kofta Curry or Kele Ke Kofte, raw banana kofta curry is one of popular Kofta curry made with plantain fried dumplings or kofta served with flavorful sauce. Kofta is something that generally made during special celebration, festival or occasion as it's sure little time consuming compare to other routine side dish as we have to prepare kofta, fry it and also making the gravy but the end result is always worth it.
We can also make lauki (bottlegourd), pattagobi (cabbage) kofta same way too and I make mostly this kela or lauki kofta. Other than deep frying we can also shallow fry the kofta or use paniyaram pan to fry them where less oil is used compare to deep fry version. But this kofta doesn't soak much oil while deep frying and remain intact in shape after even 8 hours.
We can also serve the kofta as starter too with any chutney or sauce and it's good option for get-together, party as these kofta works great as finger-food. You can also check the kela tikki which again a good starter and perfect for fasting.
These kofta I made some time back when my MIL was here and wanted to post this recipe but some how it was not happening, now that I am not taking pictures now a days due to some unknown reason this recipe at last able to get feature here. As you can guess that from the bhindi raita which I posted quite some time back that I made with these kofta as a side too. Do this try kela kofta curry and wow your family, friends.
You can also check other Plantain/Raw Banana Recipes
- Kaccha Kela Aloo Tikki | Plantain Potato Cutlet
- Aratikaya Vepudu Recipe | Plantain Stirfry Andhra Style
- Vazhakkai Kara Kuzhambu | Plantain Kuzhambu Curry
- Kachhe Kele Ki Sabzi | Plantain Stir Fry
- Plantain Shallow Fry | Vazhakkai Varuval
Kela (Raw Banana) Kofta Curry RecipeRaw Banana fried dumplings in spiced onion tomato curry or gravy.
|Author:||Priti||Category:||Side Dish||Cuisine:||North Indian|
|Prep Time:||Cook Time:||Total Time:|
- For Kofta
- 4 - Plantain/Kachchaa Kela
- 1 tsp or To Taste - Salt
- 1 tsp - Cumin Powder
- 1 tsp - Fennel Seeds Powder [optional]
- 1/2 tsp - Garam Masala Powder
- 2 - Green Chilies
- 1 tbsp - Chopped Coriander Leaves
- 4 or 5 tbsp - Besan/Chickpeas Flour
- 1 tsp - Amchur/Dry Mango Powder
- To Deep Fry - Oil For Curry/Gravy
- 2 - Large Onions
- 2 - Large Tomato
- 1 tbsp - Ginger-Garlic Paste
- 3 tbsp - Oil
- 2 - Bay Leaf
- 2 tsp - Red Chili Powder
- 2 tsp - Coriander Seeds Powder
- 3/4 tsp - Turmeric Powder
- 1 tsp - Garam Masala
- To Taste - Salt
- 5 or 6 Cups - Water
- 2 tbsp - Lemon Juice
- 2 tbsp - Chopped Coriander Leaves
- For Kofta
- Cut both ends of plantain and divide in to 2 pieces, pressure cook for 1 whistle, peel and mash. Finely Chop green chili and coriander leaves.
- Add salt, roasted fennel seeds powder, roasted cumin powder, garam masala, amchur powder, besan green chili, coriander leaves, mix everything to combine well, make smooth dough.
- Divide prepared dough in equal portions (around 12-15 koftas) and roll into smooth balls, repeat same for rest.
- Heat oil for deep frying in a wok, drop a small ball of kofta mixture to check if it's breaking (if it's breaking then add more besan). Carefully drop 4-5 koftas in oil and fry in medium flame until all sides are golden brown it takes around 5 minutes. Drain in tissue paper and fry next batch same way.
- For Curry/Gravy
- Peel, roughly chop onion and grind into smooth paste (don't add water), grind tomato and keep aside.
- In a small bowl add chili powder, coriander powder, turmeric powder and garam masala, add 2 tbsp of water and mix well to make paste.
- Heat oil in a pan or wok add bay leaf and saute for 30 seconds. Add onion paste, ginger-garlic paste and fry until oil starts to separates around 5-6 minutes in slow to medium flame.
- Add spice mixture into onion mixture and mix well, cook for another 5 minutes stirring in intervals. Add tomato puree now and mix well cover and cook for another 5 minutes, do stir in intervals.
- Once masala starts to leave oil, add 1/2 cup water, mix well and cook for 4-5 minutes in slow flame to cook masala well.
- Add 4 to 5 cups of water and bring it to good boil, simmer for 10 minutes in medium flame. Add kofta and simmer again for 5 minutes in slow flame and off flame.
- While raw banana/kela getting cooked, start working on the gravy to make the curry faster.
- If you see koftas are getting soggy after a while a in gravy then remove then from gravy and keep aside, while serving add kofta into gravy.
- You can deep fry, shallow pan or use paniyaram pan for frying kofta though texture of deep frying is always better.
- You can add 10-12 soaked cashew-nut paste after after gravy starts boiling and simmer for more rich gravy.
Delicious Kela Kofta Curry.
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