Kacche Kele ke Shahi Kofte (Raw Banana Koftas)

Kacche Kele ke Shahi Kofte (Raw Banana Koftas)

Kacche Kele ke Shahi Kofte (Raw Banana Koftas)

20150608_080725 20150608_081015 20150608_081021 20150608_081038 20150608_081041

Ingredient

Raw Bananas –  3 medium size (or 2 large ones)

Onions – 6 large size

Boiled Potato – 1 medium size

Makke ka Aata – 4 table spoons

Green chillies – 2-3 medium size

Garlic – 12-15 cloves

Kishmish (Raisins) – 150 gms

Sugar – 3 tsp

Salt – as per taste

Kali Mirch (Black Pepper) – 10-12 seeds

Turmeric – a pinch

Sookhi Dhania Sabut (dry coriander seeds) – 1 tsp

Coriander – for garnishing

Jeera (cumin seeds)- 1 tsp

Milk – 1 and ½ cup

Cream – ½ cup

Oil – for frying

Method

 

For Koftas:

Boil the raw bananas with peel. Finely chop 1 onion, 1 green chilly and 5-6 cloves of garlic. Remove the peels of banana, mash bananas and boiled potato together. In this mash add chopped onion, chopped garlic and green chilly. Finely chop one third raisins and add to mash. Dry roast sookhi dhania sabut (dry coriander seeds) and dry grind them using small mortar and pestle. (I use mortar pestle, you can use any grinder). Add salt to taste. Mix Makke ka Aata (flour) in the mash. Mix properly and knead the mixture like a dough. In a karahi (or wok) heat oil. Make small balls of the mixture and fry them in the oil till they become golden brown.

Remove them and keep aside.

For the Curry:

 

Soak the remaining raisins (kishmish) in water for 10 minutes. Finely chop 2 onions in slices. Boil remaining onions (you can boil the bananas and onion together) and grind it to a paste with green chillies. Make a paste of the soaked kishmish (raisins). Make paste of remaining garlic. Slightly crush the Black Pepper (Kali Mirch), remember don’t make it into a powder. In a deep bottom pan add oil and let it get hot. Add jeera (cumin) and let it crackle. Now add crushed black pepper and garlic paste. When the garlic paste starts turning light brown add sliced onions. Let the onions turn light brown (they would look transparent and light brown in this stage), add the onion paste. Cook for 5 minutes on high heat. Now add turmeric and raisin (kishmish) paste. Cook for 7-8 minutes, constantly turning the whole mixture to avoid it burning. Now add salt and sugar and very little water (just enough to moisten the mixture). Cook it for few minutes more, till the mixture starts leaving oil. Now simmer the flame (on low heat) slowly add milk. Please remember when you are adding milk, please keep on turning the mixture regularly else lumps will be formed. Let it cook for 5 minutes. Increase the heat (on high heat). Now add ¼ cup of water and cook till the mixture comes to a boil. Cover the dish and let it cook for 8-9 minutes on very low heat. Mix cream and cook for another 5 minutes (covered). Shut down the heat.

Add koftas in the mixture, cover the dish and leave it for 2-3 minutes. Now add chopped coriander and serve.

These koftas taste best with Khameeri roti and Laccha Paranthas.

Advertisements

1 Comment

  1. Pingback: Kacche Kele ke Shahi Kofte (Raw Banana Koftas) | Foodie by chance

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s