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Kachhe Kele Ke Kofte recipe | Kela Kofta Curry | Mughlai raw banana kofta curry | Kachchaa Kela Kofta Curry |


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Kachhe Kele Ke Kofte

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કાચા કેળાના કોફ્તા - ગુજરાતી માં વાંચો (Kachhe Kele Ke Kofte in Gujarati) 

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kachhe kele ke kofte recipe | kela kofta curry | Mughlai raw banana kofta curry | kachchaa kela kofta Curry | with 50 amazing images.

kachhe kele ke kofte recipe is a raw banana sabzi made with kofta curry. Learn how to make kela kofta curry.

The Mughlas made use of every ingredient in their cooking and in the most unusual ways. This kachhe kele ke kofte as the name suggests uses raw bananas 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. kela kofta curry, a must try for everyone!

You can also try other kofta recipes like Nawabi Kesar Koftas or Palak Makai Kofta.

Pro tips for Mughlai raw banana kofta curry. 1. Add 3 tbsp cornflour. This will help in binding the koftas. 2. Mix well with your hands. Note the mixture is sticky. 3. Grease your hands and then shape into round koftas. 4. You will need 1 1/2 cups chopped onions to make 1 cup onion pureé.


Enjoy kachhe kele ke kofte recipe | kela kofta curry | Mughlai raw banana kofta curry | kachchaa kela kofta Curry | with step by step photos.

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Kachhe Kele Ke Kofte recipe - How to make Kachhe Kele Ke Kofte

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings (4serving )
Show me for servings

Ingredients

For The Koftas
1 cup boiled peeled and mashed raw banana
1/4 cup finely chopped onions
1 tsp ginger-green chilli paste
1 tsp chilli powder
1/4 tsp freshly ground black pepper (kalimirch)
3 tbsp cornflour
salt to taste
oil for deep-frying

For The Curry
3 tbsp ghee
3 cardamoms (elaichi)
3 cloves (laung / lavang)
25 mm piece cinnamon (dalchini)
1 cup onion purée
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
Method

For the koftas
    For the koftas
  1. To make koftas, in a bowl put cooked raw bananas, onions, ginger green chilli paste, chilli powder, pepper, cornflour and salt.
  2. Mix well.
  3. Divide the mixture into 12 equal portions.
  4. Grease your hands with oil and shape each portion into a round koftas.
  5. Heat the oil in a kadhai and deep-fry a few koftas till golden brown. Drain on absorbent paper and keep aside.

For the curry
    For the curry
  1. Heat the ghee in a kadhai, and add the cardamoms, cloves and cinnamon and sauté for a few seconds.
  2. Add onion pureé and sauté on a medium flame for 5 minutes or till they turn golden brown.
  3. Add chilli powder, salt, tomato pulp and mix well.
  4. Cook on a medium flame for 3 to 4 minutes.
  5. Add fresh cream, milk, 1/2 cup water, sugar and mix well.
  6. Cook on a medium flame for 2 to 3 minutes. Keep aside.

How to proceed
    How to proceed
  1. Arrange all the koftas on a serving dish, pour the prepared gravy on top and serve the kachhe kele ke kofte immediately garnished with fresh cream and coriander.

Kachhe Kele Ke Kofte Video

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what is Kachhe Kele Ke Kofte made of ?
  1. what is Kachhe Kele Ke Kofte made of ? See below image of list of ingredients for Kachhe Kele Ke Kofte. 

how to make onion pureé
  1. You will need 1 1/2 cups chopped onions to make 1 cup onion pureé.
  2. In a mixer put 1 1/2 cups chopped onions.
  3. Blend to a smooth paste.
  4. You onion pureé is ready. 

how to make tomato pulp ?
  1. See how to make fresh homemade tomato pulp.

how to make boiled peeled and mashed raw banana
  1. Put 2 raw bananas (platains) in a pressure cooker to make 1 cup boiled and mashed raw bananas. 
  2. Add 2 cups of water.  
     
  3. Pressure cooker and pressure cook for 4 whistles.  
     
  4. Allow the steam to escape before opening the lid.   
     
  5. Remove the bananas, keep aside and allow it to cool completely.  
     
  6. Peel the bananas. 
     
  7. Mash the cooked raw bananas with a potato masher.  
     
  8. Cooked and mashed raw banana ready for Kachhe Kele Ke Kofte.

making koftas
  1. In a bowl put 1 cup boiled peeled and mashed raw banana.
  2. Add 1/4 cup finely chopped onions.
  3. Add 1 tsp ginger-green chilli paste.
  4. Add 1 tsp chilli powder.
  5. Add 1/4 tsp freshly ground black pepper (kalimirch).
  6. Add salt to taste. We added 1/4th tsp salt.
  7. Add 3 tbsp cornflour. This will help in binding the koftas.
  8. Mix well with your hands. Note the mixture is sticky.
  9. Divide the mixture into 12 equal portions. 
  10. Grease your hands and then shape into round koftas. 
  11. Heat the oil in a kadhai.
  12. Deep-fry few koftas till golden brown. Drain on absorbent paper and keep aside.

for the curry
  1. Heat 3 tbsp ghee in a kadhai.
  2. Add 3 cardamoms (elaichi).
  3. Add 3 cloves (laung / lavang).
  4. Add 1 inch ( 25 mm ) piece cinnamon (dalchini)
  5. Sauté for a few seconds.
  6. Add 1 cup onion puree.
  7. Sauté on a medium flame for 5 minutes or till they turn golden brown.
  8. Add 1 tsp chilli powder.
  9. Add salt to taste. We added 1/4th tsp salt.
  10. Add 1 cup fresh tomato pulp.
  11. Mix well.
  12. Cook on a medium flame for 3 to 4 minutes.
  13. Add 6 tbsp fresh cream.
  14. Add 4 tsp milk.
  15. Add 1/2 cup water.
  16. Add a pinch of sugar.
  17. Mix well.
  18. Cook on a medium flame for 2 to 3 minutes. Keep aside.

making Kachhe Kele Ke Kofte
  1. Arrange all the koftas on a serving dish.
  2. Pour the prepared gravy on top.
  3. Serve immediately garnished with fresh cream.

pro tips for Kachhe Kele Ke Kofte
  1. Add 3 tbsp cornflour. This will help in binding the koftas.
  2. Mix well with your hands. Note the mixture is sticky.
  3. Grease your hands and then shape into round koftas. 
  4. You will need 1 1/2 cups chopped onions to make 1 cup onion purée.
Accompaniments

Gajar Gobhi Aur Aam ka Achaar 
Khasta Roti 
Missi Roti, Rajasthani Missi Roti 
Parathas, Plain Paratha, Basic Paratha Recipe 

Nutrient values (Abbrv) per serving
Energy270 cal
Protein3.3 g
Carbohydrates25 g
Fiber2.3 g
Fat17.7 g
Cholesterol0.8 mg
Sodium26.1 mg

RECIPE SOURCE : Mughlai KhanaBuy this cookbook
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Reviews

Kachhe Kele Ke Kofte
5
 on 25 Apr 18 07:20 PM


Without any binding agent the koftas just collapsed in the oil while frying
Reply
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Tarla Dalal    Hello Dr. Suchitra, Apologies. There was an error in the recipe. We have now rectified it. Do try the recipe and give us your feedback.Happy Cooking !!
Reply
03 May 18 03:36 PM
Kachhe Kele ke Kofte
5
 on 03 Feb 17 06:32 PM


Seems interesting, I will definitely try it
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Tarla Dalal    Hi Priyanka, Thank you for your kind words. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Reply
04 Feb 17 08:32 AM
Kachhe Kele ke Kofte
5
Priya2188
 on 10 Apr 13 12:36 PM


Yummy
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| Hide Replies
Tarla Dalal    Hi Priya, Thank you for your kind words. Do try more and more recipes and let us know how they turned out. Happy Cooking !
Reply
21 Jun 18 02:45 PM
Kachhe Kele ke Kofte
5
Taste Bud
 on 10 Apr 13 07:40 AM


Reply
Kachhe Kele ke Kofte
5
Loves Food
 on 05 Mar 13 05:11 PM


The gravy is fab and will go with any vegetable.
Reply