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Koftas are kind of fritters usually made with vegetables like Green bananas/Plantain or paneer or with meats. Meat koftas are very similar to meatballs. Koftas are usually cooked in a spicy gravy and eat with steamed rice or with a variety of Indian flatbread.

Unripe green bananas/ Plantains are incredibly starchy and they must be cooked in order to be eaten. they are usually tougher than bananas with much thicker skin, but high in potassium and Iron. So always a healthy choice.

My mom used to make green banana koftas as a gourmet food during celebration time.

Prep time: 45 mins

Making time:15 mins

Cooking time: 30 mins

Serving: 8 to10 pcs Kofta


For Kofta:

450-gram green plantain

150 gram boiled potatoes

2 green chilies (finely chopped)

1 tsp cumin powder

1 tsp coriander powder

½ tsp turmeric

1 teaspoon salt

1teaspoon sugar

1 tablespoon cashew nuts (chopped)

1 tablespoon raisins chopped)

1tablespoon grated coconut

1/2 cup flour (for dredging - lightly coat)

vegetable oil (for frying)

For Gravy :

1 tablespoon cashew nuts

1 tablespoon raisins

1tablespoon grated coconut

1 medium tomato

2 teaspoon ginger paste

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon turmeric

1/2 teaspoon red chili powder

2 tablespoons mustard oil

2 pcs dried red chilies

2 pcs bay leaves

3 pcs cardamom

2 pcs small cinnamon sticks

3 pcs cloves

½ tsp cumin seeds

1teaspoon salt

1 teaspoon sugar

3 tablespoons heavy cream

1teaspoon ghee

1/8 teaspoon cardamom powder

1/8 teaspoon cinnamon powder

1/8 teaspoon clove powder

1 tablespoon chopped cilantro

Step 1: Make the Kofta

Peel and cut the green plantains into 3-inch pieces.

Boil them with some salt.

When the plantains are fork-tender

Remove them from water and transfer them to a mixing bowl.

Add the boiled potatoes and mash them together.

Now add grated coconut, chopped cashew, chopped raisin, green chilies, cumin powder, coriander powder, salt, and sugar.

Mix everything together.

Divide in 8 to 10 portions and shape into balls.

Take the 1/2 cup of flour on a plate and dredge each ball with flour.

We dredge the plantain balls with flour to give plantain balls golden brown color when we fry them.

Heat oil in a deep saucepan on medium-high heat and fry the plantain balls until they are golden brown color, turn them over often.

This should take about 4 to 5 minutes.

Drain them from the oil and put them on a paper towel.

Keep aside.

Step -2: Make the gravy.

Take 1tablespoon cashew nuts,1 tablespoon raisins,1tablespoon grated coconut,1 medium tomato, ginger paste, cumin powder, coriander powder, turmeric, red chili powder, and 2 tablespoons of water in a grinder and make a smooth paste. Set aside.

Heat mustard oil in a pan. Temper the oil with dried red chilies, bay leaves, cardamom, cinnamon, cloves, and cumin seeds.

Now add the spices mix prepared earlier and fry it on medium heat for 5 to 8 mins.

Add salt and sugar and mix well with the gravy.

Keep cooking the spices until oil separates from the spices.

Add a cup of hot water and bring it to a boil. Once it comes to a boil, drop in the koftas in the gravy. Simmer the heat and cook until the gravy thickens.

Add fresh cream, ghee, cardamom powder, cinnamon powder, clove powder, and mix well.

Turn off the heat.

Garnish with fresh cream and chopped cilantro.

Serve with rice or roti/flatbread.

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