Google+ Badge

Tuesday, September 01, 2009



Bananas (raw) : 3

Gram flour (besan): 3 tsp

Maida: 3 tsp

Onion : 2 (Medium)

Tomato: 2 ( Smalll)

Garlic: 4-5 cloves

Ginger : 1 tsp (chopped)

Carrot: 1

Cumin Powder : 1 tsp

Turmeric Powder : 1&1/2  tsp

Red chilly powder: 2 tsp

Coriander Powder : 2 tsp

Black pepper Powder: 1/2 tsp

Garam masala Powder: 1 tsp

Green Chilies(chopped) – 2-3

Cumin seeds - 1 tsp

Salt ( to taste)

For Garnishing:

Coriander leaves (chopped) - 2 tsp
Ginger Julian: 1 t


1. Boil the bananas and peel off the outer cover after boiling.

2. Boil the carrot and make a puree out of it. Keep it aside.

3. Grind onion, ginger, garlic, green chillies together. Keep it aside

4. Make a puree of tomatoes & keep aside.

5. Mash boiled bananas and add besan, Maida ½ tsp turmeric powder, ½ tsp cumin powder, 1 tsp of red chilly powder, 1 tsp of coriander powder, salt and mixe it well.

6. Make small balls of 1 inch diameter out of this banana mixture. Press it from middle.

7. Heat oil in a non stick tawa and shallow fry these bolls. Take out the koftas onto the kitchen napkin and keep these koftas in refrigerator for about 15 minutes.( NOTE: This will help the koftas not to mix with the gravy) Alternatively you can also deep fry over medium heat, till golden brown in color.

8. Heat 3 tablespoon of oil in kadhai and add cumin seeds. After cumin seeds crackle add onion paste. Fry till turns to pink in color and the oil seperates from the kadhai.

9. Then add remaining masala and sauté well till the gravy releases oil.

10. Now add tomatoes paste, carrot puree and salt.

11. After 4-5 minutes, if masala starts releasing oil, add water.

12. After 2 minutes add the deep fried banana balls and reduce the flame to low.

13. Kela ka kofta is ready to serve, hot garnished with coriander leaves and ginger Julian.

Post a Comment