Kele Ka Kofta

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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Ingredients

How to Make Kele Ka Kofta

  • Boil the bananas and peel off their cover.
  • Boil the carrot, prepare a puree and keep aside.
  • Grind the onions, ginger, garlic and green chillies together and keep aside.
  • Make a puree from the tomato and keep aside.
  • Mash the boiled bananas and add besan, maida, turmeric powder, cumin powder, red chilli powder, coriander powder and salt.
  • Mix well.
  • Make small balls of 1 inch diameter from the banana mixture.
  • Heat oil in a non-stick tawa and shallow-fry the kofta balls.
  • Remove the koftas onto a kitchen napkin and refrigerate for about 15 mins.
  • Alternatively, you can deep-fry the koftas over medium heat until golden brown.
  • Heat 3 tbsp of oil in a kadai and add the cumin seeds.
  • When the seeds crackle, add the onion paste.
  • Fry till the paste turns pink and oozes oil.
  • Add the garam masala and saute well till the gravy releases oil.
  • Add the tomato paste, carrot puree and salt.
  • After 4-5 mins, when the masala starts oozing oil, add water.
  • After 2 mins, add the deep fried banana balls and reduce the flame.
  • Garnish with coriander leaves and julienned ginger.