Ingredients

• 3 - bananas (raw)
• 3 tbsp - gram flour (besan)
• 3 tsp - maida
• 2 - onions (medium size, chopped)
• 1 - small tomato (chopped)
• 4-5 - garlic cloves
• 1 tsp - ginger (chopped)
• 1 - carrot
• 1 tsp - cumin powder
• 1 tsp - turmeric powder
• 1 tsp - red chilli powder
• 2 tsp - coriander powder
• 1 tsp - garam masala powder
• 2 to 3 - green chillies (chopped)
• 1 tsp - cumin seeds
• 2 tbsp - coriander leaves (chopped)
• Salt to taste

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.