raw banana kofta recipe

kachke kele ke kofte recipe with step by step photos – crisp, spiced pan fried patties made with raw unripe bananas or plantains.

navratri begins from today. i am sharing here my first recipe for navratri. i have a few more recipes lined up. i always celebrate navratri with a lot of zest, strength and devotion. this is one festival that is close to me for spiritual reasons.

now moving onto the recipe, these koftas make for a nice brunch or snack. minimal spices are used in this one. what stands out is the taste and texture of raw bananas in the koftas. while the outsides are crisp, the insides have the firm and smooth texture of cooked plaintains.

serve the raw banana koftas with this fasting coconut chutney, homemade tomato ketchup made without preservatives or coriander or mint chutney.

if you are looking for more navratri recipes then do check sabudana khichdi, aloo tamatar sabzi, buckwheat khichdi, dry fruits ladoo and sama chawal khichdi recipe.

raw banana kofta recipe card below:

raw banana kofta recipe
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raw banana kofta recipe - kachche kele ke kofte

raw banana kofta recipe - crisp, spiced pan fried patties made with raw unripe bananas. navratri fasting recipe.
course snacks
cuisine north indian
prep time 15 minutes
cook time 15 minutes
total time 30 minutes
servings 2 to 3
author dassana

ingredients (1 cup = 250 ml)

  • 400 grams raw banana or 3 medium to large raw bananas
  • 1.5 cups for water for pressure cooking
  • 10 cashews (chopped) or 14 to 16 roasted peanuts - coarsely crushed
  • ½ inch ginger, finely chopped or ½ teaspoon finely chopped ginger
  • 1 green chili (hari mirch) - finely chopped
  • ½ to 1 teaspoon freshly crushed black pepper (kali mirch powder)
  • ½ teaspoon cumin powder (jeera)
  • 1 teaspoon finely chopped mint leaves (pudina patta)
  • 2 tablespoon arrow root flour or water chestnut flour or buckwheat flour or amaranth flour
  • rock salt as required
  • 2 tablespoon peanut oil or ghee for pan frying

how to make recipe?

preparing banana kofta mixture:

  1. take 3 medium to large raw unripe bananas in a pressure cooker. add 1.5 cups water.
  2. pressure cook for 3 whistles or till the bananas have complete softened. 

  3. once they become warm, peel them and place in a mixing bowl.

  4. mash them with a potato masher or with a fork. mash very well.
  5. then add all of the other ingredients, except oil. mix very well.
  6. now take equal portions from the mixture and shape them into patties.

frying raw banana kofta:

  1. heat 2 tbsp peanut oil in a flat pan or tawa. when the oil becomes hot, place the koftas.
  2. when the base is cooked and becomes light golden, turn over and fry the other side.
  3. flip for a couple of times more and pan fry the banana koftas till they become golden and crisp.

  4. then drain the fried koftas on kitchen paper towels.
  5. serve raw banana koftas with coconut chutney or coriander chutney or mint chutney.


how to make raw banana kofta recipe:

1. take 3 medium to large raw unripe bananas in a pressure cooker. add 1.5 cups water.

raw banana for raw banana kofta recipe

2. pressure cook for 3 whistles or till the bananas have complete softened.

cooked raw banana for raw banana kofta recipe

3. once they become warm, peel them and place in a mixing bowl.

making raw banana kofta recipe

4. mash them with a potato masher or with a fork. mash very well.

mashed raw banana for kofta recipe

5. then add 10 cashews (chopped) or 14 to 16 roasted peanuts (coarsely crushed), ½ tsp finely chopped ginger, 1 green chili (finely chopped), ½ to 1 tsp freshly crushed black pepper, ½ tsp cumin powder, 1 tsp finely chopped mint leaves, 2 tbsp arrow root flour or water chestnut flour or buckwheat flour or amaranth flour. i used arrow root flour. also add rock salt as required. if you use red chili powder in fasting, then instead of green chilies, you can add ¼ to ½ tsp red chili powder.

making raw banana kofta recipe

6. mix very well.

making raw banana kofta recipe

7. now take equal portions from the mixture and shape them into patties.

making kachche kele ke kofte recipe

8. heat 2 tbsp peanut oil in a flat pan or tawa. when the oil becomes hot, place the koftas.

frying - kachche kele ke kofte recipe

9. when the base is cooked and becomes light golden, turn over and fry the other side.

frying - kachche kele ke kofte recipe

10. flip for a couple of times more and pan fry the koftas till they become golden and crisp.

frying - kachche kele ke kofte recipe

11. then drain the fried koftas on kitchen paper towels to remove excess oil.

fried kachche kele ke kofte recipe

12. serve raw banana koftas with fasting coconut chutney, homemade tomato ketchup made without preservatives or coriander or mint chutney.

raw banana kofta recipe, kachche kele ke kofte recipe




20 thoughts on “raw banana kofta recipe, kachche kele ke kofte recipe | navratri recipes”

  1. Can you make this using wheat flour used for making chapati….I’m not a great cook still a work in progress and your recipes are just brilliant. ..thank you so much for the effort you put into blogging each one of them. ..God bless!

  2. What is the best alternative of arrow root flour in this recipe?as I am not aware of this flour.

  3. Madhusmita Chinmaya Samal

    Super recipe for fasting….really ur recipes are awesome and those step by step pics and instructions makes more easy for us….I always follow ur recipes….

  4. Hello Mam,
    I am huge fan of ur site.. this is so nice & interesting as you post ur recipes with pics. That’s the easiest way to learn something. I made many recipes like cakes, dosa, kheer etc. using ur recipes. All turn out awesommmeeeee!!!!!!
    thank you so much for your culinary support. As for this recipe, i am gonna try this in coming days…n m sure it will also be amazing!!!!
    Thanks again.
    Anupam

  5. Dear Dasanna, xlnt recipe. I did use ordinary salt and it did turn out very very well. Please do let me know what is rock salt, kala namak, sea salt and crystal salt. I seem to have only black salt or kala namak with me.
    Had guests and they enjoyed too. God bless you. DK

    1. thanks durga ji. rock salt is sendha namak. kala namak is black salt. kala namak comes from volcanic deposits and it has that that peculiar sulphurish aroma and flavor. rock salt comes from salt deposits which are above or under the ground. sea salt comes from the sea. i am not sure what is crystal salt, as salt in general are crystals 🙂

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