Kacche Kele Ke Kofte

Name: Kacche Kele Ke Kofte
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 5 Kacche Kele/ Raw Bananas; 1 Onion; 2 Green Chillies; 1/2 Inch Ginger; 1 Cup Besan; 1 Table Spoon Desi Ghee; 1/2 Tea Spoon Ajwain; 1 Tea Spoon Salt; 1/4 Tea Spoon Haldi Powder; 1 Tea Spoon Laal Mirch Powder; 2 Tea Spoon Dhaniya Powder; as required Oil for Frying; 4 Medium Size Tomatoes; 3 Medium-Small Size Onions; 2 Green Chillies; 1/2 Inch Ginger; 1 Tea Spoon Jeera; 1 Pinch Hing; 1 Tej Patta; 1 Big Spoon Oil; 1 Tea Spoon Salt; 1/2 Tea Spoon Haldi Powder; 1 Tea Spoon Kashmiri Laal Mirch Powder; 1 Tea Spoon Laal Mirch Powder; 3 Tea Spoon Dhaniya Powder; 1 Table Spoon Besan; 1/2 Tea Spoon Garam Masala; 1 Tea Spoon Roasted Kasuri Methi

Deepank @Deepank126

New Delhi

Kacche Kele Ke Kofte

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Ingredients

3-4 servings

Kofta Ingredients
5Kacche Kele/ Raw Bananas
1Onion
2Green Chillies
1/2 InchGinger
1 CupBesan
1 Table SpoonDesi Ghee
1/2 Tea SpoonAjwain
1 Tea SpoonSalt
1/4 Tea SpoonHaldi Powder
1 Tea SpoonLaal Mirch Powder
2 Tea SpoonDhaniya Powder
as required Oil for Frying
Gravy Ingredients
4Medium Size Tomatoes
3Medium-Small Size Onions
2Green Chillies
1/2 InchGinger
1 Tea SpoonJeera
1 PinchHing
1Tej Patta
1Big Spoon Oil
Spices
1 Tea SpoonSalt
1/2 Tea SpoonHaldi Powder
1 Tea SpoonKashmiri Laal Mirch Powder
1 Tea SpoonLaal Mirch Powder
3 Tea SpoonDhaniya Powder
1 Table SpoonBesan
1/2 Tea SpoonGaram Masala
1 Tea SpoonRoasted Kasuri Methi

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Steps

1

Wash Kele properly, then add them in a pressure cooker with some water in it.
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Now close the lid & give 2-3 whistles on medium flame.
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After 2-3 whistles, turn off the flame & let the pressure cooker depressurise naturally.
4

After some time open the lid & take out boiled kele from it, peel off their skin & mash them properly with the potato or pav bhaji masher.
5

Chop Onion, Ginger & Green Chillies very finely.
6

Then take a bowl, add boiled & mashed kele in it with finely chopped onions, ginger, Green Chillies, 1/2 Teaspoon Ajwain, 1 Teaspoon Salt, 1 Teaspoon Laal Mirch Powder, 1/4 Teaspoon Haldi Powder, 2 Teaspoon Dhaniya Powder, 1 Cup Besan & 1 Table Spoon Desi Ghee in it & mix them properly.
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Don't add water because the moisture of kele will help them bind together.
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Now let the mixture rest for 5-6 minutes.
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Meanwhile, take a kadhai, add oil in it for frying & turn the gas in medium flame.
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After 5-6 minutes, make medium size kofta balls from the mixture.
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When oil gets heated up, add kofta balls in it & fry them till they turn golden brown in colour.
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After8-10 minutes, when they turn golden brown in colour, turn off the gas & take them out in a bowl.
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Blend Tomatoes finely into puree in a mixer grinder.
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Blend Onion, Ginger & Green Chillies finely into paste in a mixer grinder.
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Now take a pan or kadhai, add 1 Big Spoon oil in it & turn the gas on medium flame.
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When oil gets heated up, add 1 Tej Patta, 1 Teaspoon Jeera & 1 Pinch Hing in it & let them sizzle.
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When they start sizzling, add finely grinder onion, ginger & green chillies paste in it & cook them till they turn golden brown in colour.
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After 6-7 minutes, when they turn golden brown in colour, add 1/2 Teaspoon Haldi Powder, 1 Teaspoon Laal Mirch Powder, 1 Teaspoon Kashmiri Laal Mirch Powder, 1 Table Spoon Besan, 3 Teaspoon Dhaniya Powder in it & mix them properly.
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Now cook them for 3-4 minutes.
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After 3-4 minutes, add finely blende tomato puree in it with 1 Teaspoon Salt so that they start releasing oil quickly.
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After 3-4 minutes, add 1-2 Cups water in it with 1/2 Teaspoon Garam Masala & 1 Teaspoon Roasted Kasuri Methi in it & mix them properly.
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Low let the gravy boil.
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When first boil comes up, add fried kofta balls in it & mix them properly.
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Now close the lid, turn the gas on low flame & cook them for 6-7 minutes.
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After 6-7 minutes, open the lid & stir them properly.
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Your Kacche Kele Ke Kofte are ready to be served.