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Kachhe Kele Ke Kofte

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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.

 

 

 

 

 

Print

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.
Course Main Course, Main Meal, Side Dish
Cuisine Indian
Keyword kachhe kele ke kofte, kela koft, plantain kofta curry
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author mayurisjikoni

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.

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