Kachhe Kele Ke Kofte
Recipe: Kachhe Kele Ke Kofte
Kachhe Kele Ke Kofte is an Indian curry dish made from raw banana or plantains and paneer. This no onion or garlic curry dish is ideal for fasting days like Navratri, Ekadashi, Ram Navmi, Janmashtami, etc as it contains no grains or beans. Kachhe is the Hindi word for raw, kele is bananas and kofta or kofta are fried dumplings or patties. Plantains are boiled or steamed, peeled and mashed or grated. Spices and crumbled or grated paneer are added to the kofta mixture. The sauce or gravy is pretty simple, mainly consisting of tomatoes.
Sharing Kachhe Kele Ke Kofte With 2026 Alphabet Challenge Group
We are in the 3rd year of this challenge, started by Wendy who blogs at A Day in the Life on the Farm. This year, I decided to make curries, sabji or dals from A-Z. So far so good. We’re now on letter K. At the time of planning to sharing plantain kofta curry, my focus was on K for Kofta. Then I realized that in Hindi, this dish is called Kachhe Kele Ke Kofte. Hit it with 4 Ks in my title!
Kacche is raw. Kele is plural for banana. Ke is of. Kofte is plural for kofta.
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Ingredients Required For Kachhe Kele Ke Kofte
Plantains
Raw bananas. It is best to boil or steam the plantains with their skin. Becomes easier to peel them once they are cooked. Mash or grate the cooked plantains. We require 3-4 plantains which will yield 1½ cups of grated or mashed pulp.
Paneer
Grated, we need about 1 cup which will be about 125g.
Amaranth Flour
Also known as rajgira flour. Helps to bind the ingredients together. Can replace amaranth flour with water chestnut (singhada), arrow root or tapioca flours.
Fresh Ginger
Peel and grate or mince the ginger. We will add some to the koftas and the sauce or gravy.
Green Chillis
Finely chopped or minced. We need for both the kofta and the sauce.
Fresh Coriander
Add some chopped fresh coriander to the kofta mixture and some as garnish.
Salt
As we make this curry for fasting days, it is best to use sendha namak or rock salt. I use Himalayan pink salt.
Cumin Seeds
Jeera or jiru, we will add some to the kofta mixture and the sauce.
Oil
Best to use sunflower or peanut oil. We need some for tempering and also to deep fry the kofta.
Ghee
Optional, but adds aroma and flavour to the curry.
Peanuts
Roasted peanuts, coarsely chopped for the sauce. Can replace peanuts with cashew nuts or almonds.
Lemon Juice
Add some to the kofta mixture according to your taste. Generally 1-2 tbsp is enough.
Fresh Tomato Puree
For the sauce of gravy. Can use canned tomato puree or passata.
Jaggery
Helps to balance the flavours. We will add some to the sauce. If you don’t have jaggery, add sugar.
Red Chilli Powder
Optional. Some people don’t use red chilli powder for fasting days. I do. Add some to the kofta mixture according to your taste.
Coconut Cream
Helps to thicken the sauce and makes it smooth and creamy. Also adds flavour. Can use thick coconut milk.
KACHHE KELE KE KOFTE
Kachhe Kele Ke Kofte is an Indian curry dish made from raw banana or plantains and paneer. This no onion or garlic curry dish is ideal for fasting days like Navratri, Ekadashi, Ram Navmi, Janmashtami, etc as it contains no grains or beans.
Ingredients
FOR THE KELE KE KOFTE
- 1½ cup plantain mashed or grated
- 1 cup paneer, grated approximately 125g
- 2 tbsp rajgira flour
- 1 tsp ginger paste
- 1 tsp green chilli paste
- ½ tsp cumin seeds
- 2 tbsp lemon juice
- 2 tbsp fresh coriander chopped
- ½ tsp salt/ sendha namak
- 2 cups oil for deep frying
FOR THE GRAVY/SAUCE
- 1 tbsp oil
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp green chilli paste
- 1 tsp ginger paste
- ¼ cup roasted peanuts coarsely ground
- 1 cup tomato puree | passata thick
- ½ cup water
- ¼ cup coconut cream or thick coconut milk
- ½ tsp salt | sendha namak
- 2 tbsp fresh coriander chopped
Instructions
PREPARATION OF THE KELE KE KOFTE
- Wash the plantains thoroughly. Trim both ends.
- Make a slit lengthwise in the skin.
- Put the plantains in a saucepan. Cover it with water.
- Cover the pan and place it over medium heat.
- Cook till the plantains are done.
- Takes about 15-20 minutes.
- Remove them from the water and let them cool slightly.
- Peel the plantains.
- Mash them.
- Add the rest of the ingredients for the kofta except the oil.
- Mix well.
- Take about a tablespoonful of the mixture and roll it into a ball. You will get approximately 16 balls.
- Heat the oil in a wok or kadai over medium heat.
- When it is hot, fry 6-8 koftas turning them frequently. Fry them till they are light golden brown.
- Keep them on the side till required.
PREPARATION OF THE GRAVY | SAUCE
- Add oil and ghee in a wide pan over medium heat.
- When it is hot add cumin seeds.
- Add ginger and chilli pastes.
- Stir fry for 1 minute.
- Add the coarsely ground peanuts.
- Stir fry for a few seconds.
- Add the fresh tomato puree.
- Add water, salt, jaggery and cover the pan.
- Allow it to simmer over low heat for 3-5 minutes.
- Add coconut milk and mix well.
- FINAL PREPARATION
- Add fried koftas to the gravy. Mix gently.
- Allow the curry to become hot. Don't bring to a vigorous boil. Allow it to simmer.
- Garnish with coriander and serve with sama khichdi or farali rotli.
Notes
Can replace jaggery with sugar.
Adjust the spices according to your taste.
If the gravy becomes too thick add a little bit of water.
Can replace peanuts with cashew nuts or almonds. Process them to a coarse powder.
Make sure the paneer is too soft. If it is you will need to add more flour.
Can add arrowroot, tapioca flours instead of rajgira or amaranth. Initially add only one kofta ball in the hot oil. If is does not disintegrate then it is okay to fry all of them. If it breaks up on deep frying add more flour to the kofta mixture.
Adjust the spices according to your taste.
If the gravy becomes too thick add a little bit of water.
Can replace peanuts with cashew nuts or almonds. Process them to a coarse powder.
Make sure the paneer is too soft. If it is you will need to add more flour.
Can add arrowroot, tapioca flours instead of rajgira or amaranth. Initially add only one kofta ball in the hot oil. If is does not disintegrate then it is okay to fry all of them. If it breaks up on deep frying add more flour to the kofta mixture.
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14 Comments
Stacy
May 27, 2026 at 7:56 am
What lovely kofte, Mayuri, with or without the sauce! I could see just snacking on them freshly fried and hot. Red chili powder is a must at our house.
mayurisjikoni
June 1, 2026 at 8:05 am
Stacy you are so right, I have to make sure my family doesn’t finish them off before I pour the sauce over them. Sometimes we do serve them as snacks or starters.
Wendy Klik
May 27, 2026 at 8:10 am
What a lovely, hearty, vegetarian meal. Thanks, Mayuri.
mayurisjikoni
June 1, 2026 at 8:04 am
Thanks Wendy and you are welcome.
hobby baker Kelly
May 27, 2026 at 11:37 am
I’ve never actually had a chance to try plantain! But I do like the earthy flavor of amaranth and those dumplings look fantastic.
mayurisjikoni
June 1, 2026 at 8:03 am
Kelly, plantains are versatile. We sometimes stir fry them with a bit of onion and garlic. Makes a lovely side dish. My mum used plantains instead of potatoes to prepare this kofta dish.
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Colleen – Faith, Hope, Love, & Luck
May 27, 2026 at 4:41 pm
I’m having a really hard imagining what this dish tastes like. It sounds good though. Guess that means I’ll just have to give it a try. 🙂
mayurisjikoni
June 1, 2026 at 8:02 am
Colleen you have to give it a try. It is a tasty dish.
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June 1, 2026 at 11:31 am
Three K’s! Perfect for the theme! This sounds super delicious and is so beautiful too! I just received some plantains and needed a recipe.
mayurisjikoni
June 2, 2026 at 3:37 pm
Thank you so much Karen, hadn’t planned on the 3 Ks but just happened. Hope you’ll be trying out the kofta recipe with the plantains.
Radha
June 4, 2026 at 8:54 am
Kofta curry is one of the frequently requested curry in our home. This one especially with plantains is a great choice.I have a plantain and this curry is the choice to make with it. The creamy coconut base gravy sounds perfect with plantains.
mayurisjikoni
June 8, 2026 at 8:48 am
Thanks Radha, please try out the recipe. We love the coconut based gravy. Am sure your family too will love it.