Gram Flour / Besan

Raw Banana Kofta / Kachche Kele Ke Kofta

Today I will tell you how to make raw banana kofta sabzi / kachche kele ka kofta. Ripe bananas are very beneficial for health and raw banana is also very good for health. By the way, raw banana vegetable can be made in many ways, the matter of raw banana koftas is different. The raw banana kofta vegetable is very tasty to eat, even if a guest comes, you can make it. You can sometimes make banana kofta sabzi at home to change your taste. If you want, you can eat banana koftas in this way without even making curry. Follow the steps given below to make Banana Kofta curry recipe ….

Course Dinner, Indian, Lunch, Main Dish, Snacks

Cuisine dinner, Indian, lunch, Main

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 People

Calories 18kcal

Equipment

Fry Pan / Wok
Plate
Spatula
Mixer Grinder
Knife
Bowl
Pressure Cooker

Ingredients

1 Unit Raw Banana / Plaintain / Kachcha Kela
1.5 tsp Gram Flour / Besan
1 Unit Big Onion / Pyaz
3 Unit Local Tomato / Desi Tamatar, if local / desi tomato is not available then take hybrid tomato
2 Unit Green Chili / Hari Mirch
1 inch Ginger slice / Adrak ka tukda
1 pinch Asafoetida / Heeng
1 tsp Coriander Seeds / Khadi Dhaniya
2 tsp Coriander leave / Dhaniya Patti
as per taste Salt / Namak
100 grams Oil for frying Kofta, if kofta’s are more or less, you can take oil sufficient for frying
2 tsp Oil, To make curry

Instructions

To make a banana kofta, first take a raw banana.
And divide raw banana into 2 pieces.
After that put raw banana in the pressure cooker and add about a cup of water.
After this, cook the banana by giving it a whistle in the cooker.
Remove the banana peel when the pressure comes out from the cooker.
Then mash the banana.
Now add one and a half teaspoon gram flour, finely chopped coriander, a pinch of asafoetida to the mashed banana and add a little salt too.
Besan is not to be added too much, otherwise, only gram flour will appear in banana koftas.
Now mix the mixture.
After this, take a little mashed mixture in your hand and make medium size spherical ball.
Make all the balls of that mixture.
Now put a kadhai/frying pan on the gas.
Pour oil into the kadhai/ fry pan.
When the oil is hot, turn the gas to medium flame. Now put the balls in hot oil and keep in mind that the gas remains on medium flame.
Keep driving the balls with a spoon and changing their sides so that the balls do not burn.
And fry them till they turn light brown.
When the balls become slightly bad, take them out of the oil.

Now we’ll prepare mixture for Kofta Curry

For curry spice, take three chopped tomatoes, one onion, 8 to 10 cashews, 2 green chilies, 1-inch piece of ginger, two red chilies, one spoon of coriander seeds.
And put all the spices in the jar of the grinder.
And grind them until they are slightly coarse in the grinder.

Now we will prepare curry for Kofta

Now take out the extra oil from the kadhai/ fry pan and leave two spoons of oil in it.
When the oil is hot, add cumin seeds and red chili.
When the cumin starts crackling.
Add the grinded spices to it.
Now fry the spices.
Fry the masala till the masala starts leaving the oil.
Now add two spoonfuls of beaten curd to the spices.
And the spices keep stirring. The spices have to keep running until the curd mixes well.
When the curd mixes well with the spices, add about a glass of water to it and add salt as well.
Turn high the flame.
As soon as the curry comes to a boil add the koftas in it.
Also, put garam masala along with it.
Cover the pan with lid.
And reduce the flame to medium.
Cook for about 5 minutes.
If you feel that the water is less then you can add more water.
Put a tempering pan on a separate gas. When the pan is hot, add 1 teaspoon Kasuri Methi to it.
Add hot kasoori methi to the kadhai/fry pan.
Close the lid.
Cook for about 5 minutes.
Delicious koftas are ready. You can eat koftas with pulav or with roti or with paratha or puri. These are very easy and tasty koftas. Please make these koftas at home and also provide feedback in the comment box.

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5 from 1 vote

Punjabi Pyaz Pkoda Kadhi | Punjabi Onion Kadhi | Besan Ki Kadhi

Kadhi Pakoda or Besan Ki Kadhi Or Punjabi Kadhi Pakoda recipe is made up of gram flour or besan, onion, green chilly and sour curd or yogurt or dahi. It is a perfect mouth-watering food. Kadai Pakoda is eaten with rice and chapati. While eating kadhi add 1 tsp of desi ghee. It will give an exotic flavor to kadhi. Kadhi and rice is a great combination in the Northern and Western part of India.To make Punjabi Kadhi Pakora at home follow step by step detailed recipe with photos as given below…

Course Dinner, Indian, Lunch, Main Dish

Cuisine dinner, Indian, lunch, Main

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 5 People

Calories 0.11kcal

Equipment

Kadhai / Fry Pan
Big Spoon
Bowl

Ingredients

6 tbsp Gram Flour / Besan
200 Grams Sour Curd / Dahi / Yogurt, If curd is not sour, add 4 balls of lemon salt not more than that.
1/4 tsp Mustard Seeds
1/4 tsp Coriander Seeds, break into pieces, do not powder
1 Pinch asafoetida, don’t use much, otherwise it will spoil the taste of kadhi
2 unit Whole Red Chilly
1 Unit onion, Chopped
1 Unit green chilly, finely chpped in small pieces
1 tsp Ginger Garlic Paste
2 Unit Cloves, Break into pieces
4 small balls Lemon Salt, use only when curd is not sour

Water

1/4 tsp cumin seed
1/2 tsp Red Chilly Powder
2 tsp Coriander leaves / Dhaniya Patti, Chop them
1/2 tsp Turmeric Powder
50 Grams Oil, for frying pakodi / pakoda of kadhi
2 tsp Oil, Chhaunk lagane ke liye / To blow

Instructions

Chop Onion, Chop Green chilly.
Add Chopped onion, chopped green chilly and a very small amount of salt, add a pinch of asafoetida, add 1/4 tsp red chili powder and 3 tsp gram flour into a bowl.
Add a small portion of water to the bowl, the mixture should be tight.
The mixture should not be watery.
Put kadhai on the gas stove, add the oil in the kadhai.
Once the oil becomes hot. Drop a small ball of the mixture into the oil.
Flip the pakoda in the kadhai. Fry until pakoda becomes a little brown.
Remove pakoda's from the kadhai.
After that take one bowl with 2 cups of water in it.
Drop cooked pakoda's in it so that pakoda's will be soft.
cover the bowl with a plate for 5 minutes.
After 5-minute strain water from the pakoda's.
After that take 200 grams of curd or yogurt in the bowl.
Add 1 tbsp of ginger garlic paste into a bowl.
Similarly, add turmeric / haldi in the bowl.
Similarly, add 3 tbsp gram flour/besan in the bowl. Beat the mixture in the bowl so that mixture should be homogenous in viscosity.
After that switch on the gas stove. Add 2 tsp of oil in the kadhai.
Once the oil becomes hot, add fenugreek seed, mustard seed, and broken coriander seed, broken cloves into the kadhai.
After that add pinch of asafoetida in the kadhai.
Once spices started crackling.
Add 1 cup of water into the kadhai.
Once the water starts boiling.
After that add the mixture of curd and gram flour/besan in the kadhai and add 200 ml water if you want less consistency of mixture then you can add more water.
Continuously stir the mixture in the kadhai.
Stir the mixture until it starts boiling.
Once the mixture starts boiling after that add strained pakoda in the mixture of the kadhai .
After that add the red chilly powder. At the same time add salt.
Leave the mixture for boiling on low flame for 10 minutes.
If the curd is not sour then add 4 to 5 balls of lemon salt.
Put 1 tbsp of desi ghee in the kadhi and Garnish with coriander leaves. Serve with chapati and rice.
Enjoy the tempting taste of Punjabi kadhi.
As you can see pakoda of kadhi is very soft. This gives a very soothing taste to kadhi.

Notes

Punjabi Kadhi pakoda is rich in flavor with several spices like cloves, fenugreek and coriander seeds.
Kadhi is the native dish of Rajasthan. But this is a very important recipe in many states like in Gujrat, Uttar Pradesh, Haryana, Punjabi.Its rich flavor and cooling effect gives a good change when one gets bored from the daily routine of eating dal and vegetable.
The important thing in the kadhi pakoda recipe is that the pakoda in kadhi should not be tight. But the pakoda in the recipe should be soft so that when it enters the mouth, it should give a yummy taste.
Kadhi is very important for the stomach also. When anyone is feeling very tight stomach or loose motion, he/she should eat kadhi, It will give instant relief to the stomach.

You can also try Besan pakoda kadhi

Raw Banana Kofta / Kachche Kele Ke Kofta

Equipment

Ingredients

Instructions

Now we’ll prepare mixture for Kofta Curry

Now we will prepare curry for Kofta

Video

Notes

Punjabi Pyaz Pkoda Kadhi | Punjabi Onion Kadhi | Besan Ki Kadhi

Equipment

Ingredients

Water

Instructions

Notes

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