- Yield: 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 5053 kcal
- Carbohydrate Content: 174.03 g
- Cholesterol Content: 79 mg
- Fat Content: 475.76 g
- Fiber Content: 19.6 g
- Protein Content: 53.89 g
- Saturated Fat Content: 76.446 g
- Serving Size: 1
- Sodium Content: 2490 mg
- Sugar Content: 94.81 g
- Trans Fat Content: 2.568 g
Kele Ke Kofte
Kele Ke Kofte or Raw banana kofta is an interesting Jain recipe as it is made with fruit than a vegetable. Kele ke kofte is made from raw bananas that simply take this recipe to another level. It is made with fried kofta and served with flavorful gravy. The texture of gravy is creamy and thick also it is a bit spicy. You can make this dish anytime and enjoy it with your family. Do try this recipe and wow your family and friends. Serve this dish hot with roti, paratha or rice.
Ingredients of Kele Ke Kofte Recipe
- Chopped ginger - ¼ Teaspoon
- Chopped green chilli - ¼ Teaspoon
- Cumin seeds - ¼ Teaspoon
- Boiled and mashed raw banana - 6
- Asafoetida - ¼ Teaspoon
- Garam Masala - ¼ Teaspoon
- Salt - 1 Teaspoon
- Oil for frying - 3 Cups
- To Make Gravy
- Cumin seeds - ¼ Teaspoon
- Beaten curd - 250 gm
- Asafoetida - ¼ Teaspoon
- Chopped ginger - ¼ Teaspoon
- Chopped green chilli - ¼ Teaspoon
- Turmeric powder - ¼ Teaspoon
- Garam masala - ¼ Teaspoon
- Red chilli powder - ¼ Teaspoon
- Cloves - 4
- Bay leaves - 4
- Water - 50 ml
- Oil - 2 Tablespoons
- Fresh coriander leaves, for garnishing - 1 Teaspoon
- Few mint leaves, for garnishing - 1 Teaspoon
How to Make Kele Ke Kofte
Step 1: Take boiled and mashed bananas into a bowl and add chopped ginger, chopped green chili, cumin seeds, asafoetida, garam masala, and salt.
Step 2: Mix this all ingredients well and make small balls from this mixture.
Step 3: Heat oil in a deep pan for frying and deep fry these all balls. Drain them and put them on towel paper.
Step 4: Take another pan and heat two tablespoons of oil then add cloves, bay leaves to it and let them fragrant.
Step 5: Add cumin seeds and once they start to splutter, add asafoetida, ginger, green chili, beaten curd, garam masala, red chili powder, turmeric powder and to adjust the consistency of gravy add water to it. Mix well.
Step 6: Bring this gravy to simmer over MEDIUM-LOW heat.
Step 7: When it starts simmering add koftas to it and let it again simmer for about 2-3 minutes.
Step 8: Garnish it with fresh coriander leaves or mint leaves.
Step 9: The mouthwatering Kele ke kofte is ready to serve.
