Koftas are always popular among the gravies we make for chapathi. I have posted few kofta recipes here such as Malai kofta , Palak kofta and Cabbage kofta. Though koftas take place rare in my kitchen, we all love it very much. This raw banana kofta is one among the recipes which i gave for the magazine and i made this without onion and garlic. Today i tried it again with a gravy which includes onion and garlic. A best pair with both roti and jeera rice.
- Cut the raw banana in to 2 and pressure cook it till 2 whistles. Once the steam goes out, immediately , run it under cold water and peel the skin and pat it with the dry kitchen towel.
- In a wide bowl add the besan, red chili powder,garam masala, finely chopped cashew nuts, cumin powder,red chili powder and salt.
- Grate the cooked kacche kale | raw banana and add it to the bowl.
- Do not water to this. just knead this mixture and form a dough.
- Make this into equal sized balls and keep it aside. Heat the oil for deep frying. Alternatively you can cook the koftas in paniyaram pan too. Since i was running out of time, i opted for deep frying.
- Deep fry in medium low flame till they turn golden brown and drain it in a kitchen towel.
- Keep this covered and keep side.
- Let us make the gravy.
- Cut the onions finely.
- In a pan add oil and cook the onions till golden brown. Take 3/4 th of the cooked onion and grind this along with ginger garlic paste and tomato puree. Let the 1/4 th portion of the onions remain in the pan itself.
- In the pan add the ground paste and cook for 3 minutes in a low flame.
- Add in the garam masala, red chili powder, cumin seed powder and coriander powder.
- Cook till the oil leaves. Beat the fresh cream and milk in a mixer and add it to the pan.
- Add little water to get the gravy consistency. Add salt.
- Let this boil for 2 minutes and add in the kasoori methi.
- Switch off the flame. Put the koftas to the gravy and gently mix well.
- Raw banana kofta | kachcha kela ka kofta is ready to serve.
- These koftas stayed in the gravy for 4-5 hours.
- Make the dough for the kofta stiff. If you feel it is sticky add some more besan to this.
- Paneer or potato can be added to the mixture while making the koftas.
- If you do not have fresh cream you can soak 5-6 cashew nuts in warm water and grind this into a paste along with the milk. This will make a richer gravy.
- Always deep fry in medium low flame, else inside will not get cooked.