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Wednesday, 24 June 2009

Raw Banana Koftas/Kaanch Kolaar Kofta >> Via Amma

I am not going bananas- he he, not yet! I thought while, we are at bananas, why not add another banana post. Only, this one has to do with raw bananas. This post is for Amma, our cook in Hyderabad- at my In-law’s place. She has been with us for close to 13  years now, and continues to support the house hold. Kaanch Kolaar Kofta or Raw Banana Koftas , in Bengali style is one of my husband’s favourite. And Amma made it well, when she was in a good mood, of course. I make many versions of this. Here is Amma’s version.

Deep Fried Raw Banana KoftasRaw Banana Kofta Curry


  1. Pressure cook 2 raw bananas with 2 potatoes. 2-3 whistles are enough.
  2. Once done, peel off the skin form the bananas and potatoes and mash it in a bowl.
  3. Add to this mash one small chopped onion, green chillies, salt, Garam Masala powder, a handful of chopped coriander leaves an mix well.
  4. Make round balls of this mash. If the mash is too soggy, then add a spoon of gram flour or besan to this.
  5. Shallow fry this. Be careful with this, the kofta balls tend to break. Be gentle in turning them. Drain the fried Koftas.
  6. In a non stick pan, pour 3 tablespoons oil.
  7. Add whole spices- a few cardamom, a small stick of cinnamon, 2-3cloves, and 1 bay leaf.
  8. Add 1 big chopped onion to this and sauté till it browns.
  9. Add ginger and garlic paste and sauté some more.
  10. Add tomato paste or puree, 11/2 spoons of Dhania/coriander powder, red chilly powder, 1/4 spoon sugar, 1/4 spoon turmeric powder. Mix well and wait till oil separates.
  11. You can add green chillies if you want it spicier.
  12. Once the oil separates pour one big cup of hot water and bring it to a boil. Don't be very conservative with water- you can add another half a cup.
  13. The Koftas tend to sap all the gravy, so you need not worry about the gravy going too watery.
  14. Once done the gravy boils well, sprinkle with Garam Masala, and add coriander leaves to it.
  15. Transfer this to the serving dish and let it cool down a bit.
  16. Once its warm, add the Koftas, else they will break. Do not add the Koftas to hot boiling gravy.
  17. Enjoy with hot steamed rice or rotis!


Other versions:

1. If you are watching your diet, you can pan roast the banana koftas. Just make flat patties and roast them like we do with tawa cutlets.

2. Some add cream, to make the gravy richer

3. Dip the round kofta balls in a batter of gram flour/besan and deep fry them, for a totally different taste.

4. Instead of chopped onions, if you have the energy and inclination, add onion paste, that makes the gravy thicker.

So long, then!

1 foodie comments:

Rupz said...

YUM !! This really is a yummy dish. I think i have had this before too. Used to love kaanch kola. Over here, last time I bought asian raw bananas from the asian grocer, I made some chips out of it.

~ Rupa