Recipe by Chef Harpal Singh
Ingredient Quantity
Raw banana boiled 2 no
Sendhanamak(rock salt) to taste
Black paper ½ tsp
Chopped Coriander 1 tbsp
Kuttu Flour 2 tbsp
Water as required
For Filling :
Coconut (Grated) 3 tbsp
Assaulted Nut 2 tbsp
Sendhanamak (rock salt) to taste
Green chili chopped 1 no
Coriander chopped 1 tbsp
Oil for Deep Fry
For Gravy:
Oil 2tbsp
Jeera 1 tbsp
Tomato 4 no
Coriander powder 1 ½ tbsp
Red chili powder 1 tsp
Jeera powder ½ tsp
Sendhanamak(rock salt) to taste
Garam Masala ½ tsp
Turmeric powder ½ tsp
Kaju paste ¼ cup
Cream ½ cup
Method:
- Grate the boiled bananas in a plate, add salt,crushed black pepper, chopped coriander,KuttuKaatta and mix it well. Add little water and mix it well to make soft dough.
- Divide the dough into equal portions.
- Make each portion into round shape and keep it aside.
For Filling:-
- In mixing bowl add grated coconut,chopped nuts, shendanamak, chopped chillies, chopped coriander and lemon juice. Mixwell.
- Stuff the fillings of each kofta and fry them till golden brown.
- Drain on absorbent paper and keep aside .
For curry:
- Heat oil in a pan;add cumin seeds and sauté till its splutter.
- Meanwhile make a puree of tomatoes. .
- When the cumin start to crackle add tomato puree mix it well and cook for 6-8 minutes.
- Add coriander powder,red chilli powder,cumin powder, salt,garam masala and turmeric powder. Mix it well and cook for 2-3 minutes.
- Add cashewnut paste, stir and cook for 3-4 minutes.
- Add cream and mix it well.
