Kele ka Kofta | Banana Kofta

Kele ka Kofta recipe with step by step photos. Also referred to as Banana Kofta, these are crisp, spiced pan fried patties made with raw unripe green bananas or plantains. All you need are a few plantains, some Indian spices, herbs and a binding flour to make these tasty kofta.

About Kela Ka Kofta

Banana or plantain is called ‘Kela’ (singular) or “Kele” (plural) in Hindi. Kofta are fried patties or dumplings that are made with various vegetables or fruits; here in this case plantains and hence the name of this recipe.

This particular Banana Kofta recipe can be made during the Hindu fasting days like Navratri and also during regular days. The recipe makes for a snack and does not have a gravy or curry with it.

So when Navratri begins, you can opt to make this recipe. I have shared a few more fasting recipes earlier. 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 Kele ke Kofte make for a nice brunch or snack. Minimal spices are used in this one.

What stands out is the taste and texture of the bananas in the koftas. While the outsides are crisp, the insides have the firm and smooth texture of cooked plantains.

Serve the Banana kofta with coconut chutney, homemade tomato ketchup made without preservatives or coriander or mint chutney or any of your preferred dips.

How to make Kela ka Kofta

1. First rinse 3 medium to large raw unripe bananas or plantains with water. Place them in a 2 litre stovetop pressure cooker. Add 1.5 cups water.

You can also halve them and add to the cooker along with water. The plantains can also be steamed or boiled in a pan or in the Instant Pot adding water as needed.

2. Pressure cook on medium heat for 3 whistles or till the bananas have complete softened.

Let the pressure drop on its own in the cooker. Then only open the lid. Drain the water and set aside the cooked plantains to cool.

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 the following ingredients:

• 10 cashews (finely chopped) or 14 to 16 roasted peanuts (coarsely crushed)
• ½ teaspoon finely chopped ginger
• 1 green chili (finely chopped) or ½ teaspoon, finely chopped
• ½ to 1 teaspoon freshly crushed black pepper
• ½ teaspoon cumin powder
• 1 teaspoon finely chopped mint leaves
• 2 tablespoons arrowroot flour or water chestnut flour or buckwheat flour or amaranth flour
• edible rock salt (sendha namak), as required

I have used arrowroot flour. Also if you use red chili powder in fasting, then instead of green chilies, you can add ¼ to ½ teaspoon of red chili powder.

6. Mix very well. The kofta mixture should look like the one in the photo below.

If the mixture looks sticky or wet, then add some more of the arrowroot flour or water chestnut flour or buckwheat flour or amaranth flour.

Make Banana Kofta

7. Now take equal portions from the mixture and shape them into patties. You can spread some oil on your palms while shaping them.

8. Heat 2 tablespoons peanut oil in a flat pan or skillet. When the oil becomes hot, place the koftas.

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

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

11. Then place the fried koftas on kitchen paper towels to remove excess oil.

12. Serve Kela Kofta with coconut chutney, homemade tomato ketchup made without preservatives or coriander or mint chutney.

If you are looking for more similar do check:

• Sabudana Khichdi
• Sabudana Vada
• Makhana Recipe
• Arbi Recipe

This Kele ke Kofte recipe from the archives, originally published in October 2015 has been updated and republished on January 2023.