Kele Ka Kofta
Kele Ka Kofta
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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.
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.
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