• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Kele ka kofta

3 – bananas (raw)
3 tbsp – gram flour (besan)
3 tsp – maida
2 – medium onion, chopped
1 – small tomato, chopped
5-6 cloves – garlic
1 tsp – ginger, chopped
1 – carrot
1 tsp – cumin powder
1 tsp – turmeric powder
1 tsp – red chilli powder
2 tsp – coriander Powder
1 tsp – garam masala Powder
2 to 3 – green chillies, chopped
2 tsp – cumin seeds
2 tbsp – coriander leaves, chopped
Salt to taste
Directions
Boil the bananas and peel off the outer cover.
Boil the carrot and make a puree. Keep aside.
Grind onion, ginger, garlic, green chillies together. Keep aside
Make a puree of tomatoes; keep aside.
Mash the boiled bananas and add the besan, maida, 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp red chilli powder, and 1 tsp coriander powder, salt and mix well.
Make small balls out of this banana mixture.
in a non-stick tawa heat oil and shallow fry these balls.
Remove the koftas onto a kitchen napkin and keep them refrigerated for about 15 minutes.
Heat 3 tablespoon of oil in kadhai and add cumin seeds.
Once cumin crackles, add onion paste.
Fry until it is pink and the oil separates.
Then add remaining masala and sauté well until the gravy releases oil.
Now add tomato paste, carrot puree and salt.
After 4-5 minutes, if needed add water.
After 2 minutes, add the deep fried banana balls and reduce the heat.