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.