कच्चे केले के कोफ्ते | Kachhe Kele Ke Kofte by Tarla Dalal

Recipe Link :- https://www.tarladalal.com/Kachhe-Kele-Ke-Kofte-30956r

----------------------------------------------------------------------------------------------------------

Tarla Dalal's Social Media Links

Tarla Dalal’s Recipes, Health and Food Articles Website https://www.tarladalal.com
Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1
Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/
Like Facebook | https://goo.gl/mdcqLb
Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/
Get Tarla Dalal IOS App | https://goo.gl/8jwErB
Get Tarla Dalal Android App | https://goo.gl/zxr56A
Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ
Twitter | https://twitter.com/Tarla_Dalal

Kachhe Kele Ke Kofte

The Mughlas made use of every ingredient in their cooking and in the most unusual ways. This dish as the name suggests uses phal or fruit to make the kofta. Raw banana is combined with a few basic spices and deep-fried to make wonderfully tasty kofta. These are eaten with an equally unusual gravy that is a little sweet as it makes use of honey. A must try for everyone!


Kachhe Kele Ke Kofte

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes 4 servings

Ingredients

For the koftas
1 cup boiled peeled and mashed raw banana
¼ cup finely chopped onions
1 tsp ginger-green chilli paste
1 tsp chilli powder
¼ tsp freshly ground black pepper (kalimirch)
2 tbsp cornflour
Salt to taste
Oil for deep-frying

For the curry
3 tbsp ghee
3 cardamom pods (elaichi)
3 cloves (laung / lavang)
25 mm piece cinnamon (dalchini)
1 cup onion puree
1 tsp chilli powder
Salt to taste
1 cup fresh tomato pulp
6 tbsp fresh cream
4 tsp milk
A pinch of sugar

For the garnish
2 tsp fresh cream

For the koftas

1. Combine all the ingredients in a bowl and mix well.
2. Divide the mixture into 12 equal portions and shape each portion
into a round kofta.
3. Heat the oil in a kadhai and deep-fry few koftas till golden
brown. Drain on absorbent paper and keep aside.

For the curry

1.Heat the ghee in a kadhai, and add the cardamom, cloves and
cinnamon and sauté for a few seconds.
2. When the spices crackle, add the onions and sauté on a medium
flame for 2 to 3 minutes or till they turn slightly golden brown.
3. Add the chilli powder and salt and mix well and cook on a
medium flame for a few seconds.
4. Add the tomato pulp, mix well and cook on a medium flame for 3
to 4 minutes.
5. Add the fresh cream and milk, mix well and cook on a medium
flame for 2 to 3 minutes.
6. Switch off the flame, add the sugar and mix well. Keep aside.


How to proceed

Arrange all the koftas in a serving bowl, pour the prepared gravy on top and serve immediately garnished with fresh cream.