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Kacche Kele Ke Kofte Recipe
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60 Mins
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5-6 People
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20 Mins
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!
Ingredients of Kacche Kele Ke Kofte
For Raw Banana Koftas:
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Raw bananas: 4-5 pieces
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Water: as required
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Salt: 2 tsp
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Red chili powder: 1 tsp
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Garam masala: ¼ tsp
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Green chili, chopped: 1 tsp
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Ginger, chopped: 1 tsp
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Coriander, chopped: ½ tbsp
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Breadcrumbs: 3 tbsp
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Besan (gram flour): 2 tbsp
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Raisins, chopped: 2 tbsp
For Gravy:
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Oil: 2 tbsp
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Cumin seeds (jeera): 1 tsp
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Dry red chili: 2 pieces
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Fennel powder (saunf): 1 tsp
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Turmeric powder: ½ tsp
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Asafoetida (hing): ½ tsp
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Red chili powder: 1 tsp
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Coriander powder: 1 tsp
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Green chili paste: 1 tbsp
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Curd (yogurt): 1 cup
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Gathiya sev: ½ cup
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Cloves: 2-3 pieces
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Kasuri methi (dried fenugreek leaves): 1 tbsp
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Tomato puree: 1 cup
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Water: as required
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Garam masala powder: ½ tsp
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Salt: to taste
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Fresh cream: 2 tbsp
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Fried raw banana koftas
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Coriander, chopped: 1 tbsp
Instructions of Kacche Kele Ke Kofte
1. Prepare the Bananas:
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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:
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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:
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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:
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Add Koftas to Gravy: Add the fried koftas to the gravy and cook for two more minutes.
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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
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Pressure Cooking Bananas: Ensure you give two whistles on high heat and two on low heat for perfectly cooked bananas.
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Binding: If you don't have bread crumbs, you can use roasted gram flour or cornflour for binding.
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Frying: Fry the koftas in hot oil to ensure they become crispy and golden brown.
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Curdling Yogurt: Stir continuously while adding yogurt to prevent it from curdling.
Pairing Guide
Kacche Kele Ke Kofte pairs beautifully with:
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Steamed basmati rice
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Jeera rice
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Butter naan or tandoori roti
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A cool cucumber raita
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A refreshing glass of buttermilk
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!