- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Serving: 4 People
- Calories: 5171 kcal
- Carbohydrate Content: 282.32 g
- Cholesterol Content: 37 mg
- Fat Content: 462.05 g
- Fiber Content: 35.7 g
- Protein Content: 20.33 g
- Saturated Fat Content: 54.755 g
- Serving Size: 1
- Sodium Content: 2682 mg
- Sugar Content: 127.31 g
- Trans Fat Content: 118.26 g
Raw Banana Kofta
Who says a person cannot feast when fasting! Here is the special fasting recipe which is very popular during vrat. Raw Banana Kofta is a lip-smacking farali recipe. This delicious kofta made from boiled raw banana and potatoes. This banana and potatoes mixture mashed together and seasoned with rock salt and then deep fried in oil or desi ghee. This recipe gets its delicious flavors when it is served with tomato gravy pour over koftas to complete the dish. To enjoy this kofta dish must try at home and experience it.
Ingredients of Raw Banana Kofta Recipe
- Raw banana - 250 gm
- Potatoes - 200 gm
- Tomato puree - 200 gm
- Cloves - 4
- Cinnamon sticks - 1
- Green cardamom - 3
- Cumin seeds - 2 Teaspoons
- Peppercorns - 3 Teaspoons
- Ginger paste - 1 Teaspoon
- Ginger juliennes - 1 Tablespoon
- Green chilies - 3
- Ghee - 1 Tablespoon
- Rock salt - 1 Teaspoon
- Oil for frying - 2 Cups
How to Make Raw Banana Kofta
Step 1: In a pressure cooker, boil the raw bananas and potatoes together in slightly salted water until done. Drain them and set aside to cool a bit.
Step 2: Once cool enough to handle, peel the raw bananas and the potatoes.
Step 3: Take a medium bowl and mash boiled potatoes and bananas together and make sure it should be smooth like dough.
Step 4: Then add rock salt as per your taste and mix it well.
Step 5: In a deep frying pan, heat oil for deep frying.
Step 6: Meanwhile, divide the mixture into 12 parts and roll them into smooth balls.
Step 7: Now, deep fry these balls into hot oil until golden brown. Then drain them on towel paper.
Step 8: Heat a pan and dry roast cloves, cinnamon stick, cumin seeds, pepper corns and green cardamoms until fragrant.
Step 9: Remove it from the pan and set aside to cool slightly.
Step 10: Place this dry roast spices into mixture jar and coarsely grind them. Set aside.
Step 11: Heat ghee in the same pan and add ginger paste and sauté it for a while.
Step 12: Then add tomato puree and sauté it for about 5 minutes.
Step 13: Now, add half of the coarsely ground spices and 1 cup of water to it and bring it to boil.
Step 14: When it start boiling let it simmer for about 4-5 minutes.
Step 15: After then add ginger juliennes, remaining ground spices, slit green chilies and season it with rock salt. Mix well.
Step 16: Take prepared kofta in a serving plate and pour the tomato gravy over the kofta.
Step 17: Top with coriander leaves and serve hot.