Kache Kele Ke Kofte (Green Banana Balls)


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.
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