Kela Kofta (Fried raw banana dumplings in a thick gravy) recipe
ingredients
450 g (1 lb) Raw bananas
1/2 cup (60 g) 2 oz Onions, finely chopped
1 tbsp (24 g) Ginger (adrak), finely chopped
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
6 Green chillies
1/2 tsp (1 g) White pepper (safed mirch) powder
Salt to taste
Vegetable oil for deep-frying
6 Green cardamom (choti elaichi)
4 Cloves (laung)
1 Cinnamon (dalchini), 1 inch stick
1/2 cup (60 g) 2 oz Onions, roughly chopped
1 tbsp (18 g) Garlic (lasan) paste
1 tbsp (18 g) Ginger paste
3/4 cup (150 ml) 5 fl oz Tomatoes, chopped, pureed
1 tsp (2 g) Red chilli powder
3 tbsp (60 ml) 2 fl oz Cream
1 tsp (5 ml) Honey
a pinch Mace (javitri) powder
Dough for sealing the dish
1/2 cup (60 g) 2 oz Onions, finely chopped
1 tbsp (24 g) Ginger (adrak), finely chopped
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
6 Green chillies
1/2 tsp (1 g) White pepper (safed mirch) powder
Salt to taste
Vegetable oil for deep-frying
6 Green cardamom (choti elaichi)
4 Cloves (laung)
1 Cinnamon (dalchini), 1 inch stick
1/2 cup (60 g) 2 oz Onions, roughly chopped
1 tbsp (18 g) Garlic (lasan) paste
1 tbsp (18 g) Ginger paste
3/4 cup (150 ml) 5 fl oz Tomatoes, chopped, pureed
1 tsp (2 g) Red chilli powder
3 tbsp (60 ml) 2 fl oz Cream
1 tsp (5 ml) Honey
a pinch Mace (javitri) powder
Dough for sealing the dish
method
1. Put the bananas in a pan, cover with water and boil for 30 minutes. Cool, peel, and mash.
2. Mix in the onions, ginger, green coriander, green chillies, white pepper powder, and salt. Divide into 15 portions and roll into balls (koftas) between your palms. Deep-fry in a wok (kadhai) on low heat till golden brown. Keep aside.
3. Remove the excess oil from the wok, leaving 4 tbsp behind. Heat the oil and crackle the whole spices. Add the roughly chopped onions. Saute till transparent. Add ginger and garlic pastes; saute till onions turn brown.
4. Add tomato puree, red chilli powder, and salt. Cook till the oil surfaces.
5. Add 2 cups water. Bring to the boil, remove and strain through soup strainer into another pot.
6. Return the wok to heat and bring the gravy to the boil. Add cream. Remove and add honey.
7. Arrange the koftas in an ovenproof casserole. Pour gravy over them, sprinkle with mace powder, cover and seal the dish with dough.
8. Place the dish in a preheated oven at 140°C (275°F) and cook for 8 - 10 minutes.
9. Open the seal and serve hot with steamed rice or any Indian bread.
2. Mix in the onions, ginger, green coriander, green chillies, white pepper powder, and salt. Divide into 15 portions and roll into balls (koftas) between your palms. Deep-fry in a wok (kadhai) on low heat till golden brown. Keep aside.
3. Remove the excess oil from the wok, leaving 4 tbsp behind. Heat the oil and crackle the whole spices. Add the roughly chopped onions. Saute till transparent. Add ginger and garlic pastes; saute till onions turn brown.
4. Add tomato puree, red chilli powder, and salt. Cook till the oil surfaces.
5. Add 2 cups water. Bring to the boil, remove and strain through soup strainer into another pot.
6. Return the wok to heat and bring the gravy to the boil. Add cream. Remove and add honey.
7. Arrange the koftas in an ovenproof casserole. Pour gravy over them, sprinkle with mace powder, cover and seal the dish with dough.
8. Place the dish in a preheated oven at 140°C (275°F) and cook for 8 - 10 minutes.
9. Open the seal and serve hot with steamed rice or any Indian bread.
serving amount
serves: 4
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