Introduction

 

Hi, I'm Ajay Chopra, and today I'm bringing you a unique twist on a classic dish - Kacche Kele Ke Kofte. This recipe has a rich, Rajasthani-style gravy that is thick and delicious without using any cashews. There's a special twist in this gravy that you'll only discover if you watch the entire recipe!

Kofte is a common dish in many homes, but I've added my own twist and turns to create something special. We start by pressure-cooking raw bananas to make them soft and then use a variety of spices and ingredients to create a delectable dish. Let's dive in and make these amazing Kacche Kele Ke Kofte!

 

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Ingredients of Kacche Kele Ke Kofte

 

For Raw Banana Koftas:

• Raw bananas: 4-5 pieces

• Water: as required

• Salt: 2 tsp

• Red chili powder: 1 tsp

• Garam masala: ¼ tsp

• Green chili, chopped: 1 tsp

• Ginger, chopped: 1 tsp

• Coriander, chopped: ½ tbsp

• Breadcrumbs: 3 tbsp

• Besan (gram flour): 2 tbsp

• Raisins, chopped: 2 tbsp

 

For Gravy:

• Oil: 2 tbsp

• Cumin seeds (jeera): 1 tsp

• Dry red chili: 2 pieces

• Fennel powder (saunf): 1 tsp

• Turmeric powder: ½ tsp

• Asafoetida (hing): ½ tsp

• Red chili powder: 1 tsp

• Coriander powder: 1 tsp

• Green chili paste: 1 tbsp

• Curd (yogurt): 1 cup

• Gathiya sev: ½ cup

• Cloves: 2-3 pieces

• Kasuri methi (dried fenugreek leaves): 1 tbsp

• Tomato puree: 1 cup

• Water: as required

• Garam masala powder: ½ tsp

• Salt: to taste

• Fresh cream: 2 tbsp

• Fried raw banana koftas

• Coriander, chopped: 1 tbsp

 

Instructions of Kacche Kele Ke Kofte

 

1. Prepare the Bananas:

• Cut and Cook: Cut the top and bottom of the bananas and halve them. Pressure cook the bananas with a little water and salt for four whistles (two on high and two on low heat).

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• Peel and Mash: Peel and mash the cooked bananas.

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2. Make the Kofte:

• Mix Ingredients: Mix the mashed bananas with salt, red chili powder, garam masala, green chili, ginger, coriander, and bread crumbs.

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• Shape the Koftas: Shape the mixture into balls or long croquettes. Stuff each kofta with two raisins.

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• Fry the Koftas: Fry the koftas in hot oil until golden brown.

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3. Prepare the Gravy:

• Heat Oil and Add Spices: Heat oil in a pan and add cumin seeds, dry red chilies, and asafoetida. Add fennel powder, salt, red chili powder, turmeric powder, and coriander powder. Sauté quickly on low heat.

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• Add Green Chili Paste and Yogurt: Add green chili paste and yogurt. Stir continuously to avoid curdling.

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• Thicken the Gravy: Add the powdered gathiya, kasuri methi, and cloves. Add tomato puree and cook until the oil separates.

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• Adjust Seasoning: Adjust salt and add garam masala and cream.

4. Combine and Serve:

• Add Koftas to Gravy: Add the fried koftas to the gravy and cook for two more minutes.

• Garnish and Serve: Garnish with coriander and serve hot.

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About the Recipe

 

Kacche Kele Ke Kofte is a Jain-friendly, no onion, no garlic recipe. The koftas are made from pressure-cooked raw bananas, making them soft on the inside and crispy on the outside. The gravy, thickened with gathiya, is rich and flavorful with a hint of cloves and kasuri methi, creating a burst of flavors in every bite.

 

Cooking Tips

 

1. Pressure Cooking Bananas: Ensure you give two whistles on high heat and two on low heat for perfectly cooked bananas.

2. Binding: If you don't have bread crumbs, you can use roasted gram flour or cornflour for binding.

3. Frying: Fry the koftas in hot oil to ensure they become crispy and golden brown.

4. Curdling Yogurt: Stir continuously while adding yogurt to prevent it from curdling.

 

Pairing Guide

Kacche Kele Ke Kofte pairs beautifully with:

• Steamed basmati rice

• Jeera rice

• Butter naan or tandoori roti

• A cool cucumber raita

• A refreshing glass of buttermilk

 

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Frequently Asked Questions

 

1. Can I make Kacche Kele Ke Kofte without bread crumbs? Yes, you can use roasted gram flour or cornflour for binding.

2. How do I ensure the bananas are cooked properly? Pressure cook the bananas for four whistles, two on high heat and two on low heat.

3. Can I use regular sev instead of gathiya? Yes, but ensure to add cloves and kasuri methi for the authentic flavor.

4. Is this recipe suitable for Jains? Yes, this is a no onion, no garlic recipe perfect for Jains.

5. Can I add paneer to the koftas? Yes, adding paneer to the mashed bananas will make the koftas richer.

6. How can I prevent the yogurt from curdling? Stir continuously while adding yogurt to the hot pan to prevent curdling.

7. What other vegetables can I use for koftas? You can use potatoes, yams, or mixed vegetables as an alternative.

8. Can I make the gravy ahead of time? Yes, you can make the gravy ahead of time and add the fried koftas just before serving.

9. What can I serve with Kacche Kele Ke Kofte? Serve it with steamed basmati rice, jeera rice, or Indian bread like naan or roti.

10. How do I store leftovers? Store the leftover koftas and gravy separately in the refrigerator for up to 2 days. Reheat and combine before serving.

 

Enjoy making and savoring these delightful Kacche Kele Ke Kofte!