Green Plantain Koftas

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Hard

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Ingredients

  • For koftas:
  • 4 nos. Green plantains
  • 1/2 cup - Besan (basically enough to bind the green plantain together when frying the koftas)
  • 2 slices - Bread
  • 1 tbsp - Cumin seeds
  • Red chilli powder to taste
  • Salt to taste
  • For gravy:
  • 4 tbsp - Oil
  • 2 inches long piece - Ginger
  • 4-5 cloves - Garlic
  • 1.5 cups - Onion, finely chopped
  • 1.5 cups - Tomatoes, finely chopped
  • 1 tbsp - Cumin seeds
  • 1 inch long - Cinnamon
  • 3-4 nos. - Cardamom
  • 5-6 nos. - Clove
  • 2 nos. - Bay leaves
  • 2 tbsp - Cumin powder
  • 2 tbsp - Coriander Powder
  • 1 tbsp - Garam masala powder
  • 1/2 tbsp - Amchur
  • Red chilli powder & Salt to taste

How to Make Green Plantain Koftas

  • For koftas:
  • Boil the plantains with in salt water. Peel and mash to fine paste.
  • Add cumin seeds, besan, crumbled bread slices (they add to the crispness of the kofta), salt and chilli powder.
  • The consistency should be such that the mix can retain a firm shape when dropped into the oil to deep fry.
  • Let this mix set for maybe an hour or more.
  • Heat oil (like the way you would do to fry 'pakodas'). And then with a tbsp, scoop mix into the boiling oil and fry it into koftas.
  • For gravy:
  • Heat oil in deep pan.
  • Mildly fry bay leaves, cumin seeds, and crushed mix of the cinnamon, cloves & cardamom.
  • Add finely chopped ginger & garlic (or ginger garlic paste, which you can prepare in blender) to the oil.
  • Once this turns brown, add chopped onions and cook till they turn transparent or brown.
  • Then add the tomatoes, cumin powder, coriander powder, garam masala powder, amchur, chilli powder and salt.
  • And let cook till the tomatoes are tender.
  • Add 2 cups of water to this mix and let it cook for a while till everything blends well together.
  • Adjust the spices at this time if you feel something is less or more.
  • Once the gravy is cooked, drop the koftas into it, and let them soak it in for atleast 2 hours.
  • Garnish with cilantro & serve hot.
  • You can make koftas substituting the plantain with grated 'lauki' or assorted vegetables (like boiled potatoes & peas), etc.
  • Serve hot with 'rotis' or rice.

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