I love Kache Kele (Raw Banans). They are unsweetened and
very crispy to use. Normally, the only dish, I grew eating them as was frying
them. We used cut it and deep-fry and add Indian spices for taste.
However, same monotonous way becomes boring. So I thought
of finding some other ways to cook and relish it. After few clicks, I saw Kache
kele ke kofte recipes. I was motivated to try them. So here goes my recipe,
with a twist of course, for a lovely affair.
Its rich creamy gravy and deep-fried balls keep it an
amazing look and taste. I love the way it gelled very well. Also, you can use
the deep fried kache kele ke balls as a starter too.
Ingredients:
For Kofte:
- Boiled & Mashed Kele – 4 medium sized
- Red Chili powder – 1 tsp
- Turmeric Powder – 1 tsp
- Chaat Masala – 1 tsp
- Garam Masala – 1 tsp
- Salt – as per taste
- Gram Flour – ½ cup
- Oil – for deep-frying
For Gravy:
- Onion – 1 medium sized
- Tomatoes – 3 medium sized
- Bay leaf – 1
- Laung – 2-3
- Cinnamon sticks – 1
- Chili flakes – 1 tsp
- Oregano – 1 tsp
- Salt – as per taste
- Red chili powder – 1 tsp
- Turmeric power – 1 tsp
- Oil – 2 tbsp
- Fresh cream – ¼ cup
Method:
- In a bowl, mix all ingredients for Kofte. If required add extra gram flour till the batter does not stick on your hands.
- Apply oil hands, make small and smooth balls and deep-fry them.
- In a mixer grinder, grind onion into smooth paste.
- Similarly, make tomato's paste and keep them aside.
- In a wok, heat 2 tbsp oil.
- Add bay leaf, laung, cinnamon stick, oregano, chili flakes, and stir them till them are cooked.
- Take them in mixer and grind into smooth paste. Add turmeric powder, red chili powder, chaat masala, and water to it.
- In the same wok, add onion paste and cook till oil separates.
- Add the masala paste to it and cook it for next to 2-3 minutes.
- Now finally add tomato paste and water and let it cook till it forms gravy consistency.
- Once it is cooked, add fresh cream, and let it simmer for 2-3 minutes.
- Add Kofte before serving.
- Serve it with piping hot rice or roti.
Comments