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In Kele ke Kofte, kofte balls are made up of Raw Banana combined with basic Indian spices, and deep-fried and then is dunked in Mustard-based Gravy.

Mustard-based Gravy gives it an authentic taste of Bihar.

Well, there is various kind of gravies made for Kele ke Koftes. There are some recipes of sweeter gravy too. But, I wanted to follow the same recipe as found in a Bihari’s house.

This gravy is one of my favourites and can be prepared easily in 20minutes.

Serving Suggestions

The kofta is lashed with gravy, and goes well with Steamed and Plain Rice.

Authentically, this kele ke koftes are served with Rice and is served on Banana leaf.

Step by Step Recipe

Preparation

Soak 1 tbsp of Poppy seeds and a tbsp of Mustard seeds in 1/2 cup of water for an hour.

Making Paste

In a grinder jar, add the soaked poppy seeds, soaked mustard seeds, 6-7 Garlic Cloves, 2 Green chillies, 2 Red chillies, an inch of Ginger. Grind them into a fine paste. Add water, if needed.

Make a paste of 2 medium-sized Onions.

Making Kofta Balls

First of all, Add 4 raw Bananas and 250ml water in a Pressure cooker. Cook the Bananas for one whistle. The Banana should be mushy.

Now Peel the Bananas and Put the peeled Bananas in a Bowl.

Add 2 tbsp of Bengal gram flour, chopped Onions, chopped Green Chilies, and all the spices. Combine all the ingredients and mix well.

As the mixture will be sticky. So, to shape the mixture into balls, apply water on your Palm to divide the mixture into equal portions and shape them into small round balls.

Frying Kofta Balls

Heat oil in a Kadhai and deep fry the Koftas on medium-high flame till golden brown.

Drain and keep aside.

For the Curry

Heat mustard oil in a kadhai, and add cumin seeds, bay leaves and dry Red chillies. Let the spices crackle.

Add the grounded paste of Mustard-Poppy seeds. Cover the paste with a lid and let it cook for 4-5 minutes, and add onion paste to it. Cook them, until the raw smell fades and the gravy starts turning to brown.

Now, add chopped tomatoes. Add salt and all the spices to it. Cover the Masala and Let the gravy simmer for 5 minutes.

Add 2 cups of boiling water in the Gravy, because koftes will soak the gravy. Add chopped coriander leaves to it. Turn off the flame and Add the fried koftes.

Serve hot with steamed hot Rice!!

Print Pin
5 from 4 votes

Kele ke Kofte

Kele ke Kofte is an Authentic Bihari based curry and the koftes are made with Raw Bananas. Enjoy this delicacy of Bihar with steamed Rice.
Course Main Course
Cuisine Bihar, Bihari, Indian
Keyword Kachcha Kela Kofta, Kele ke Kofte, Raw Banana Kofta, Raw Banana Recipe
Cook Time 30 minutes
Total Time 30 minutes
Servings 6
Author Pooja Mahto

Ingredients

For Koftas

  • 4 Raw Banana
  • 1 inch Ginger
  • 2-3 tbsp Besan/ Bengal gram Flour
  • as per taste Salt
  • 1 tsp Black pepper powder
  • 1 tsp Cumin powder
  • 1 tsp Kashmiri Red Chilly Powder
  • 1 tsp Amchur powder/ Dry Mango Powder
  • 1/2 tsp Turmeric powder
  • 1 Medium Sized Onions; chopped fine
  • 2 Green Chilies, chopped

For Paste 1

  • 1 tbsp Poppy seeds, Soaked
  • 1 tbsp Mustard Seeds, Soaked
  • 1 inch Ginger
  • 6-7 Garlic cloves
  • 2 Dry Red Chilies
  • 2 Green chilies

For Paste 2

  • 2 Onions, Medium sized

For Curry

  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tsp Kashmiri Red Chilly Powder
  • 1 tsp Cumin seeds
  • 1 tbsp Mustard Oil
  • 2-3 Bay leaves
  • 2-3 Dry Red Chilies
  • 2 Tomatoes, Medium-sized, chopped
  • 50 gm Coriander leaves, chopped

Instructions

Preparation

  • Soak 1 tbsp of Poppy seeds and a tbsp of Mustard seeds in 1/2 cup of water for an hour.

Paste 1

  • In a grinder jar, add the soaked poppy seeds, soaked mustard seeds, 6-7 Garlic Cloves, 2 Green chilies, 2 Red chilies, an inch of Ginger. Grind them into a fine paste. Add water, if needed.

Paste 2

  • Make a paste of 2 medium sized Onions.

Making Koftas

  • First of all, Add 4 raw Bananas and 250ml water in a Pressure cooker. Cook the Bananas for one whistle.
  • Now Peel the Bananas and Put the peeled Bananas in a Bowl
  • Add 2 tbsp of Bengal gram flour, chopped Onions, chopped Green Chilies, and all the spices. Combine all the ingredients and mix well.
  • Divide the mixture into equal portions and shape them into small round balls.

Frying the Koftas

  • Heat oil in a Kadhai and deep fry the Koftas on medium-high flame till golden brown.

Making Curry

  • Heat mustard oil in a kadhai, and add cumin seeds, bay leaves and dry Red chillies. Let the spices crackle.
  • Add the grounded paste of Mustard-Poppy seeds. Cover the paste with a lid and let it cook for 4-5 minutes.
  • Add onion paste to it. Cook it, until the raw smell fades and the gravy starts turning to brown.
  • Now, add chopped tomatoes. Add salt and all the spices to it. Cover the Masala and Let the gravy simmer for 5 minutes.
  • Add 2 cups of boiling water in the Gravy, because koftes will soak the gravy.
  • Add chopped coriander leaves to it. Turn off the flame and Add the fried koftes.
  • Serve hot with steamed Rice.

Notes

  • As the mixture will be sticky. So, to shape the mixture into balls, Apply water on your Palm.
  • Fry the Kofta Ball on Medium-High flame only.

Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

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6 COMMENTS

  1. One of the most precise and articulate blogs that i have came across.
    Few notes: Please add few videos/flashes of dish while cooking. On the blog, to navigate from one page to another right-click on any tab doesn’t seems to work, to open in new tab.
    Rest is great!!!!!!!

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