Kele ka Kofta | Banana Kofta

Kele ka Kofta recipe with step-by-step pictures. Additionally known as Banana Kofta, these are crisp, spiced pan fried patties made with uncooked unripe inexperienced bananas or plantains. All you want are a number of plantains, some Indian spices, herbs and a binding flour to make these tasty kofta.

About Kela Ka Kofta

Banana or plantain is named ‘Kela’ (singular) or “Kele” (plural) in Hindi. Kofta are fried patties or dumplings which can be made with varied greens or fruits; right here on this case plantains and therefore the title of this recipe.

This explicit Banana Kofta recipe will be made through the Hindu fasting days like Navratri and likewise throughout common days. The recipe makes for a snack and doesn’t have a gravy or curry with it.

So when Navratri begins, you’ll be able to choose to make this recipe. I’ve shared a number of extra fasting recipes earlier. I all the time rejoice Navratri with a whole lot of zest, energy and devotion. That is one competition that’s near me for religious causes.

Now transferring onto the recipe, These Kele ke Kofte make for a pleasant brunch or snack. Minimal spices are used on this one.

What stands out is the style and texture of the bananas within the koftas. Whereas the outsides are crisp, the insides have the agency and clean texture of cooked plantains.

Serve the Banana kofta with coconut chutney, selfmade tomato ketchup made with out preservatives or coriander or mint chutney or any of your most popular dips.

Step-by-Step Information

The right way to make Kela ka Kofta

1. First rinse 3 medium to giant uncooked unripe bananas or plantains with water. Place them in a 2 litre stovetop stress cooker. Add 1.5 cups water.

It’s also possible to halve them and add to the cooker together with water. The plantains can be steamed or boiled in a pan or within the Immediate Pot including water as wanted.

2. Stress prepare dinner on medium warmth for 3 whistles or until the bananas have full softened.

Let the stress drop by itself within the cooker. Then solely open the lid. Drain the water and put aside the cooked plantains to chill.

3. As soon as they change into heat, peel them and place in a mixing bowl.

4. Mash them with a potato masher or with a fork. Mash very effectively.

5. Then add the next elements:

• 10 cashews (finely chopped) or 14 to 16 roasted peanuts (coarsely crushed)
• ½ teaspoon finely chopped ginger
• 1 inexperienced chili (finely chopped) or ½ teaspoon, finely chopped
• ½ to 1 teaspoon freshly crushed black pepper
• ½ teaspoon cumin powder
• 1 teaspoon finely chopped mint leaves
• 2 tablespoons arrowroot flour or water chestnut flour or buckwheat flour or amaranth flour
• edible rock salt (sendha namak), as required

I’ve used arrowroot flour. Additionally in the event you use crimson chili powder in fasting, then as a substitute of inexperienced chilies, you’ll be able to add ¼ to ½ teaspoon of crimson chili powder.

6. Combine very effectively. The kofta combination ought to appear to be the one within the photograph under.

If the combination seems sticky or moist, then add some extra of the arrowroot flour or water chestnut flour or buckwheat flour or amaranth flour.

Make Banana Kofta

7. Now take equal parts from the combination and form them into patties. You may unfold some oil in your palms whereas shaping them.

8. Warmth 2 tablespoons peanut oil in a flat pan or skillet. When the oil turns into scorching, place the koftas.

9. When the bottom is cooked and turns into gentle golden, flip over and fry the opposite facet.

10. Flip for a few instances extra and pan fry the banana koftas until they change into golden and crisp.

11. Then place the fried koftas on kitchen paper towels to take away extra oil.

12. Serve Kela Kofta with coconut chutney, selfmade tomato ketchup made with out preservatives or coriander or mint chutney.

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This Kele ke Kofte recipe from the archives, initially printed in October 2015 has been up to date and republished on January 2023.