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We hope you got benefit from reading it, now let’s go back to kaanchkolar kofta(raw banana kofta curry) recipe. To cook kaanchkolar kofta(raw banana kofta curry) you only need 23 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to cook Kaanchkolar Kofta(Raw banana Kofta curry):
- Take 3 kaachkola/raw green banana
- Prepare 1-2 Potato
- Prepare 1 Onion finely grated/paste
- You need 4-5 cloves Garlic finely chopped
- Take 2-3 Green chilli finely chopped
- You need 2 tsp red chilli powder (as per taste)
- You need 1/2 cup Fresh coriander leaves finely chopped
- Prepare to taste Salt
- Provide 10-12 pieces Raisin
- Prepare 1/2 cup Besan/gram flour or as needed to bind the koftas
- Prepare 1/3 cup Corn flour
- Take For gravy
- Get 1 Bay leaf
- Take 1/2 teaspoon Cumin seeds
- Prepare 1 tablespoon Ginger paste
- Use 2 Tomato
- Get 1 teaspoon Turmeric Powder
- Take to taste Red chilli powder
- Prepare 1 teaspoon Cumin Powder
- You need 1 teaspoon Coriander powder
- Prepare as needed oil for deep frying the koftas
- Use 1 tsp Bengali Garam Masala powder (take 2-3 of cardamoms, cloves and 1 stock of cinnmon and grind into powder)
- You need as needed Water
Instructions to make Kaanchkolar Kofta(Raw banana Kofta curry):
- To make koftas : Peel green banana, potato and boil them.
- When cool, squeeze out as much water as possible, then mash them well.
- Mix onion paste, ginger-garlic paste, chopped green chilli or red chilli powder, salt, coriander leaves and raisin in mashed banana-potato mix.
- Add gram flour slowly in the mix until you can make a ball from the mix.
- Finish making ball shaped koftas from the plaintain-potato mix. Set aside.
- Heat oil in a wok
- Now for frying the koftas, roll your koftas on cornflour and put them in oil.
- In medium flame, fry the koftas until they are golden brown from all sides.
- Drain on paper towel.
- To make gravy, heat oil in a pan, add bay leaf and cumin seed.
- When seed crackles, add ginger paste and add a mixture of turmeric, chilli, cumin and coriander powder, dissolved in 2 tblsp. water.(take care not to burn the spices)
- Now add chopped tomatoes and cook until tomatoes get pulpy and oil seperates from spices.
- Add 1 cup warm water in it. Let it cook until the gravy thickens.
- Just 2-3 minutes before it's done, add fried koftas in the gravy and in low flame let it cook.
- Sprinkle little Bengali garam masala over the gravy and garnish with coriander leaves
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