Kele ka Kofta | Banana Kofta

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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.

kele ka kofta served on a white plate with a bowl of coconut chutney.

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.

Step-by-Step Guide

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.

raw banana for raw banana kofta recipe

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.

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 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.

making raw banana kofta recipe

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.

making raw banana kofta recipe

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.

making kachche kele ke kofte recipe

8. Heat 2 tablespoons peanut oil in a flat pan or skillet. 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 banana koftas till they become golden and crisp.

frying - kachche kele ke kofte recipe

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

fried kachche kele ke kofte recipe

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

raw banana kofta recipe, kachche kele ke kofte recipe

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raw banana kofta recipe, kachche kele ke kofte recipe

Kele ka Kofta | Banana Kofta

Kele ka Kofta are crispy, spiced pan fried patties made with raw green unripe bananas or plantains, spices, herbs and a binding flour. A special snack that you can make during the Navratri fasting period or on any other regular day.
4.88 from 8 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cuisine North Indian
Course Snacks
Diet Vegan, Vegetarian
Difficulty Level Moderate
Servings 3
Units

Ingredients

  • 400 grams plantain or 3 medium to large raw unripe bananas
  • 1.5 cups water – for pressure cooking
  • 10 cashews (chopped) or 14 to 16 roasted peanuts – coarsely crushed
  • ½ inch ginger peeled & finely chopped or ½ teaspoon finely chopped ginger
  • 1 green chili – finely chopped or ½ teaspoon
  • ½ to 1 teaspoon freshly crushed black pepper
  • ½ teaspoon cumin powder
  • 1 teaspoon mint leaves – finely chopped
  • 2 tablespoon arrowroot flour or water chestnut flour or buckwheat flour or amaranth flour
  • rock salt (edible and food grade) as required
  • 2 tablespoons peanut oil or ghee for pan frying

Instructions
 

Preparing banana kofta mixture

  • First rinse the plantains in water a few times.
  • Take the unripe bananas or plantains in a 2 litre stovetop pressure cooker. Add 1.5 cups water. You can also halve the plantains and then add them to the cooker.
  • Pressure cook on medium heat for 3 whistles or till the bananas have complete softened. 
  • Let the pressure drop naturally in the cooker, then only open the lid. Drain the water and set aside the cooked plantains to cool.
  • Once they become warm, peel them and place in a mixing bowl.
  • Mash them with a potato masher or with a fork. Mash very well.
  • Then add all of the other ingredients, except oil. Mix very well.
  • Now take equal portions from the mixture and shape them into patties.

Making kela ka kofta

  • Heat peanut oil in a flat pan or skillet. When the oil becomes hot, place the koftas.
  • When the base is cooked and becomes light golden, turn over and fry the other side.
  • Flip for a couple of times more and pan fry the koftas till they become golden and crispy.
  • Then place the fried koftas on kitchen paper towels.
  • Serve Banana Kofta with coconut chutney or coriander chutney or mint chutney.

Notes

  • Use only unripe bananas or plantains to make this recipe. 
  • Feel free to adjust the spices and seasonings according to your preferences.
  • When making the banana kofta as a snack on regular days, you could use rice flour or cornstarch or bread crumbs to bind the kofta mixture instead of arrowroot flour. 
  • You can also bake or air-fry these koftas. 
  • The recipe can be scaled to make for more servings.

Nutrition Info (Approximate Values)

Nutrition Facts
Kele ka Kofta | Banana Kofta
Amount Per Serving
Calories 339 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 448mg19%
Potassium 624mg18%
Carbohydrates 57g19%
Fiber 4g17%
Sugar 4g4%
Protein 3g6%
Vitamin A 7IU0%
Vitamin B1 (Thiamine) 0.2mg13%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.1mg5%
Vitamin C 29mg35%
Vitamin E 2mg13%
Vitamin K 2µg2%
Calcium 15mg2%
Vitamin B9 (Folate) 39µg10%
Iron 2mg11%
Magnesium 73mg18%
Phosphorus 74mg7%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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20 Comments

  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!

    1. thanks a lot susan for these words. you could use wheat flour. in fact you can even use rice flour or gram flour (besan).

    1. you can add garam masala powder, coriander powder, red chili powder, ginger-garlic paste.

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